Trident Thai Tom Yum

Serves

2

Ingredients

• 4 cups water

• 3 baby chillies, sliced

• 200g button mushrooms, sliced

• 3 kaffir lime leaves, chopped

• 3 stalks lemongrass (1 slightly bruised and 2 for garnish)

• 10 medium prawns (plus 2 for garnish)

• ½ packet Trident Rice Vermicelli

• 3 tablespoons Trident Stir-Fry Fish Sauce

• 2 tablespoons chilli paste

• Juice of 2 limes

• ½ bunch coriander leaves, chopped (save a little for garnish)

Instructions:

• Boil water in wok.

• Add baby chillies, mushrooms, kaffir lime leaves & lemongrass stalk.

• Add Trident Rice Vermicelli and prawns. Once the prawns become pink, reduce heat. Remove two prawns and set aside to use as a garnish.

• Stir in Trident Stir-Fry Fish Sauce, chilli paste, lime juice & coriander.

• Remove lemongrass and kaffir lime leaves and serve. For a garnish, sprinkle each dish with a little coriander and skewer a large prawn on the end of each lemongrass stalk.