- Bring water or chicken stock to the boil in a saucepan.
- Add tom yum paste, kaffir lime leaves, onions, chillies and lemongrass, boil for 2 mins.
- Add prawns, calamari, ling fish, mussels, and mushroom. Season with fish sauce and lime juice. Cover and simmer until cooked.
- Garnish with lime slices. Serve hot with steamed jasmine rice.