Recipe Ingredient
- (A):
- 3 shallots, sliced thinly
- 2 cloves garlic, chopped
- 5-6 dried chillies, seeded and cut into halves
- (B):
- 150g chicken meat, sliced
- 2 black mushrooms, sliced thinly
- 10g black fungus (mok yee), soaked and sliced thinly
- (C):
- 1 cube tom yam stock
- 1 cube chicken stock
- 2 pieces tamarind slices
- 6 asparagus shoots, use only the tips
- 150g carrot, cut into attractive shapes
- 150g prawns, shelled but with tails intact
- 2 packets Japanese tofu, cut into rounds
- 1 litre water
- Seasoning:
- Salt and pepper to taste
- A pinch of sugar
- 1 1/2 tbsp sesame oil
- 2 tbsp oil
- Thickening (combine):
- 2 tsp corn flour
- 2 tbsp water
- Garnishing:
- Spring onions and coriander leaves, chopped
Instructions
- Heat oil and sesame oil in a deep saucepan. Fry (A) until fragrant. Add in (B) and stir-fry well. Pour in the water and bring to a boil.
- Add (C) and simmer soup for 10 minutes. Put in the rest of the ingredients. Lastly, add the japanese tofu and thickening. Serve the soup hot with garnishing.
