Ingredients
Prawn ( 350g ) | Sixty Years ( 250g ) |
Baibei( 250g ) | Seafood Mushroom ( 150g ) |
Fresh squid ( 150g ) | Xiabu Xiabu Seafood Tom Yum Soup Hot Pot Buns ( 1 bag ) |
Cilantro ( 50g ) |
Thai Seafood Tom Yum Soup
1. Prepare all ingredients, clean them and set aside.
2. Boil an appropriate amount of water in a pot.
3. Boil the water and pour in 1 bag of Xiabu Xiabu’s Taishi Tom Yum Kung Fu Flavored soup base.
4. Boil the soup base again.
5.Pour in the more difficult-to-cook shellfish.
6.Cover the lid and simmer for two minutes until the shellfish open
7.Cook until all the shellfish are open.
8.Pour in the prawns and squid.
9.After cooking the prawns and squid.
10.Add the seafood mushrooms again.
11.Then wait until it boils again.
12.After all the ingredients are cooked.
13.Finally add an appropriate amount of coriander.
14.After the coriander is cooked and fragrant.
15. Remove the pot and install bowls.
Tips
When making Tom Yum Goong soup, you must put in the hard-to-cook seafood first and then put in the easier-to-cook seafood last.
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