Cook Out | Spicy but soothing
PremiumChef Veena Arora of The Imperial New Delhi makes a bowl of seafood soup fresh from the shores of Thailand
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Tom Yum Thalay
Serves 2
Ingredients
30g squid
30g sole fillet
60g prawns
30g lemon grass
15g kaffir lime leaves
30g galangal
K stock cube
10ml lemon juice
3g chilli
8g Tom Yum Paste
10g coriander
5ml fish sauce
Method
