Tomyam Seafood

Ingredients

1 1/4 litre (5 cups) water

(A)
• 120gm (6 tablespoons) LIFE Kitchen Tom Yam
• 3 stalks lemongrass (serai) - bruised / smashed
• 3 sprigs coriander
• 3-4 kaffir lime leaves
• 4-5 chilli padi - smashed (optional)

(B)
• 10gm (1 tablespoon) tamarind puree
• 100gm big onions - cut into wedges
• 120gm (2) tomatoes - cut into wedges
• 100gm (4) young corns - cut 1/2 lengths
• 5 button mushrooms - cut into 1/2
• 100gm chicken fillet - cut into slices
• 200gm (12 pieces) whole prawn with head and shell intact - wash and drain dry
• 200gm squid (sotong) - clean and cut into 2cm ringlets
• 1/2 teaspoon salt
• 1 teaspoon sugar

Method
1. Pour water into sauce pan. Add ingredients (A) and bring to boil; simmer over low heat for 10-15 minutes.
2. Add ingredients (B) and simmer for another 8-10 minutes. Serve hot.

Tips
Best part of lemongrass (sera i) is 8-10cm from the root.
For extra or reduced chilli heat level, add or minus number of chilli padi accordingly.

Serving Size : 8-10 persons.

Extracted from Women's Weekly Magazine.