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Paste Preparation

Broth Preparation

  • Water 9.0 l
  • Coconut Cream 1125.0 ml
  • Fish Sauce 70.0 ml
  • Kaffir leaves 45.0 g
  • Lemongrass, bruised 20.0 g

Seafood Preparation

Garnish and Presentation

  • Coriander Leaves, washed and trimmed 10.0 g

Inspired by Thailand’s Tom Yum Goong, this broth is fired up with sambal paste for full flavours and ease of preparation!



  1. Paste Preparation

    • Combine Knorr Shrimp Powder, Knorr Chicken Broth, Knorr Sinigang sa Sampalok Mix and sambal in a bowl and mash them together to a paste.
  2. Broth Preparation

    • In a stock pot, put the water and bring to a boil.
    • Add the paste mixture, coconut cream, fish sauce, kaffir leaves, and lemongrass and mix thoroughly until the paste or any solids dissipate.
    • Simmer and keep hot.
  3. Seafood Preparation

    • Season the prawns and squid with Knorr Chicken Powder.
    • Add the prawns to the simmering broth.
    • Halfway through the cooking of the prawns, add the squid.
    • Add the cooked musells, then the mushrooms.
    • Taste and adjust the seasoning with fish sauce.
    • Turn the heat off and add Knorr Lime Powder for a citrus and refreshing finish.
  4. Garnish and Presentation

    • Transfer the broth and the seafood into a serving bowl.
    • Rice noodles may be added to make a soupy noodle dish.
    • Chop the coriander leaves and garnish.