20-Min Tom Yum Soup
With the perfect blend of spice and flavour, this Tom Yam soup is sure to transport your taste buds to the ‘Land of Smiles’ in just minutes!
Good to Know
For those who prefer milk in their tom yam soups, transform clear soup to a creamy one by simply adding low fat milk or fragrant coconut milk.
|2 cubes||MAGGI® Tom Yam Stock Cube|
|150 g||prawns, peeled and deveined|
|100 g||squid, cleaned and thinly sliced|
|3 pieces||kaffir lime leaves|
|5||bird’s eye chilli, pounded|
|1||onion, cut into wedges|
|50 g||celery, thinly sliced|
|50 g||carrots, cut into florets|
|100 g||cauliflower, cut into florets|
|2||tomatoes, cut into wedges|
|50 ml||NESTLÉ Low Fat Milk|
In a pot, pour in water and let it boil.
- When the water starts simmering, add in the MAGGI® Tom Yam Stock Cube
- Next, add in prawns, squid, kaffir lime leaves and lemongrass.
Allow it to boil for 10 minutes.
Then, lower the heat on the stove. Add in the pounded bird’s eye chilli, onion, celery, carrot, cauliflower and tomato.
Finally, allow it to simmer for 10 minutes before scooping it into a serving bowl.
This tom yam soup is best served with warm steamed rice.
Energy 66 Kcal