Carbonara Seafood Tom Yum

Ingredients

• 1 can (290g) Kimball Chicken Carbonara Pasta Sauce
• 2 tbsp Cooking oil
• 1 no Small yellow onion sliced
• 2 pcs Lemon grass, bruised
• 1 no Medium size tomato, sliced
• 2-3 pcs Kaffir lime leaf
• 2 ½ tbsp Tom yum paste
• 6 pcs Small prawns
• 200g Clam
• ½ cup Water
• 1 pc Medium size squid, cleaned and sliced into rings
• 60g Oyster mushroom, sliced
• 1 tbsp Lime juice
• 15g Palm sugar
• 2 sprigs Coriander for garnishing

Method

1. Heat the oil, then sauté the onion, lemongrass, tomato, and kaffir lime leaf until fragrant.
2. Add the tom yum paste and continue to fry until fragrant. Add the prawns and clam, and stir until the paste is well combined.
3. Pour in the Kimball Chicken Carbonara Pasta Sauce and water. Bring to a boil, then add the squid and oyster mushrooms.
4. Add the lime juice and palm sugar to balance the taste. Dish up and garnish with coriander leaves. Best served hot.