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Mix tuna and 1.5litres of water into a big pot. Bring to a boil and allow to simmer for at least 1 hour.
Prawn and shitake mix:
Add chilli oil to a wok and heat.
Throw in finely diced mushrooms, spring onions and ginger.
Add shrimp paste, tamarind paste and raw prawn tails to the wok, cook over a high heat for about 4 minutes or until prawns start to turn white.
Add broth to the wok and stir through.
Allow time to heat and combine, serve into soup bowls and garnish with mint, coriander and fresh spring onions.
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