Grilled Pineapple Tom Yum Soup

Ingredients

• 1/2 fresh pineapple sliced - approx 4 slices. Cored if desired.
• 1 bunch of enoki mushrooms (approx 100g)
• 3 cups water
• 1 can coconut milk
• 1/2 jar Valcom Tom Yum paste
• 1 sliced red chilli
• 1 sliced spring onion - white and green parts
• Juice of 1/2 fresh lime

Method

1. In saucepan bring water to boil.
2. While water is boiling heat a griddle pan to medium/high heat, lightly spray with oil. Place all pineapple in pan to char grill.
3. Add tom yum paste to boiling water and stir in well. Add mushrooms and bring back to boil.
4. Turn pineapple slices and grill on other side.
5. Add coconut milk to soup and bring back to the boil.
6. While soup is coming back to boil. Remove char grilled pineapple from griddle pan and cut into desired pieces.
7. Reduce soup heat back to a simmer and place pineapple pieces, chilli and spring onions and juice of half a lime into soup. Simmer for 2 minutes.
8. Divide into bowls and serve with extra chilli and spring onions.

Product used in recipe

• Valcom - Tom Yum Paste