200gchinese romaine lettuce, about half pack($1.33)
1.5lsoup stock (homemade ikan bilis)($3.00)
12frozen prawns, thawed($3.57)
12frozen oysters, thawed($2.36)
1boxsilken tofu, cut into cubes($0.95)
1tbsp shao xing wine, optional($0.04)
1tsp fish sauce($0.02)
pepper
salt
Instructions
Preparation
Remove tofu from box and cut into ½ inch cubes. Place in a shallow dish to drain excess liquid.
Remove base of lettuce and rinse water to remove any soil or sand. Cut lettuce into smaller 1 inch pieces.
Lightly marinate prawns with sprinkle of salt
Cooking
Bring ikan bilis soup stock to a rolling boil.
Add fish sauce and shao xing wine.
Drain excess liquid from tofu and add tofu to boiling soup. Boil for 5 min to allow flavour to steep into the tofu.
Gather all seafood. Add prawns, followed by clams, followed by oysters when the prawns are almost cooked.
Season with salt and pepper to taste. You can drizzle in some soy sauce for more umami flavour.
Notes
Tips:
Substitute homemade ikan bilis soup stock with 1.5L of water and 1 - 2 ikan bilis stock cube.
For fussy eaters, serve seafood separately so that they can build their own bowl.
Create your own mixed seafood soup by using your favourite types.
Stretch the soup with glass noodles.
Adding 1/4 cup of instant tom yum paste transforms this into a delicious tom yum goong. Add galangal, lemongrass and lime leafs to give a flavour boost.