Creamy seafood tom yum

Ingredients A:
3 stalks lemon grass, bruised
8-10 kaffir lime leaves, shredded
2 coriander roots, smashed
15 stalks red and green bird’s eye chillies
3cm galangal or lengkuas, sliced
2 cups water

Ingredients B:
4 teaspoons lime juice, or to taste
2-3 tablespoons fish sauce or to taste
1 teaspoon salt or to taste
1 cup coconut flesh, sliced

Ingredients C:
200g squid, sliced
300g prawns, shelled (keep the tail intact) and marinated with 1 teaspoon sugar
200g fish fillet, sliced thickly
1 packet straw mushroom
500ml coconut water from 1 green coconut
250ml thick coconut milk

Garnishing:
¼ cup coriander leaves

Method:

1. Boil ingredients A in a pot. When it comes to a boil, let it simmer for 10 minutes over low heat until stock is fragrant.

2. Add in coconut water, coconut milk and ingredients C. Bring to a quick boil.

3. Once seafood is almost cooked add ingredients B, adjust seasonings to taste and turn off heat immediately to avoid seafood being over cooked.

4. Serve immediately. Garnish with some coriander leaves.