- 4 clove garlic, sliced thinly
- 1 tbsp cooking oil
- 1 large onion, quartered
- 60g grey oyster mushroom, sliced
- 70g chicken breast, sliced
- 200g squid (2 no), sliced into 1cm rounds
- 10 king prawns, peeled, deveined with tails intact
- 4-5 tbsp WORLDFOODS Thai tom yum paste
- 500ml boiling water
- 4 cherry tomatoes, halved
- 2 stalks spring onions, cut into 1 inch lengths
- 4 hard boiled quail's egg
- ½ tsp salt, or more to taste
- 3-4 sprigs of mint, to garnish
