Tom Yum Goong with Mushrooms
Prep time 10 minutes
Cooking time 15 minutes
Total time 25 minutes
- Trident Tom Yum Goong Soup Satchel
- Chinese Broccoli, cut into 10cm pieces
- Enoki Mushrooms
- Shiitake Mushrooms, cut in half
- Green Shallots, sliced
- 500ml Vegetable Stock
Step 1 - In a saucepan, heat vegetable stock and add the contents of Trident Soup satchel, stirring the noodles, bring to the boil for 2 min. Reduce heat, then add mushrooms, Chinese broccoli and white parts of green shallots simmer for a few minutes. Season to taste then serve with coriander and remaining green shallots.
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