Prawns with tom yam sauce

Tom Yam is a spicy and sour Thai soup.

Ingredients:
1.5 litre water
210g NTUC Tom Yam sauce (1 bottle)
50g lemongrass (remove the outer layers and use the lower 5cm portion), thinly sliced
300g tiger prawns, peeled and deveined, leaving tails intact
200g fish (threadfin or any white fish fillet), cut into cubes
100g shimeji mushrooms, washed and drained
1 sprig coriander, for garnishing

Method:
1. Bring a pot of water to a boil. Stir in tom yam sauce and add lemongrass.
2. Add prawns and fish. Lower heat and simmer for 3 to 4 minutes.
3. Add mushrooms and simmer for 1 to 2 minutes.
4. Dish out and garnish with coriander. Serve with rice.

Tips:
1. You can replace fish with squid, clams or other seafood if you like.
2. You may sprinkle some shredded lime leaves for a distinctive taste. To add more zest, squeeze some lime into the soup before serving.

Recipe source: Today newspaper