• PREP: 20M
  • COOK: 15M
  • SERVINGS: 4
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    INGREDIENTS

  • 200g broccoli, end trimmed and separate to smaller florets
  • 1 medium carrot,peeled and sliced -cut them into decorative flower shapes
  • 1 can button mushrooms
  • 1 can straw musrooms
  • 1 tbsp vegetable oil
Optional: You may used scallops and clams to replace the mushrooms. For Sauce:
  • 1tsp cooking oil
  • 2 tbsps WORLDFOODS Thai Tom Yum Paste
  • 2 tbsp coconut milk
  • 2 tsp sugar
  • 3 tbsp water
thai_tomyam_paste-01 shop-02

    PREPARATION

  1. Heat a large pot of water with vegetable oil added.
  2. Blanch sliced carrot and broccoli for 3 minutes. Plunge the blanched brocooli in an ice water so that they retain the green hue.
  3. For mushrooms, heat a pot with water. When the water is boil, add in mushrooms until cook(boil), drain and set aside.
  4. If you were using scallop, blanched for 2 minutes and clams for 1 minute.
  5. Arrange blanched vegetable and mushroom on a round serving plate. Put the broccoli with the stems pointing inwards around the plate.Put the mushrooms and carrot at centre covering the broccoli stems.
For Sauce:
  1. Heat 1 tsp of oil in a saucepan,
  2. Add WORLDFOODS Thai Tom Yum Paste and stir fry for 1 minute till aromatic.
  3. Add in coconut milk follow by sugar and water.Mix well until boil.
  4. Pour the sauces over the vegetable and mushrooms arrange prebiously and serve immediately.

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Broccoli and Mushrooms

Broccoli and Mushrooms

Ingredients

  • 200g broccoli, end trimmed and separate to smaller florets
  • 1 medium carrot,peeled and sliced -cut them into decorative flower shapes
  • 1 can button mushrooms
  • 1 can straw musrooms
  • 1 tbsp vegetable oil
  • Optional: You may used scallops and clams to replace the mushrooms.
  • For Sauce:
  • 1tsp cooking oil
  • 2 tbsps WORLDFOODS Thai Tom Yum Paste
  • 2 tbsp coconut milk
  • 2 tsp sugar
  • 3 tbsp water
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