清东炎汤Seafood Tomyam Clear Soup

东炎汤做法：将4杯清水放入锅中，加入香茅、南姜、蒜、疯柑叶及指天椒，煮3分钟至滚。To prepare soup: In a wok, bring 4 cups of water to boil. Add in lemon grass,galangal, garllic, kafir leaves and chilli padi, and let it simmer for 3 minutes.

加入盐、鱼露拌匀，再加入花椰菜、红萝卜、大葱和小玉米，煮至滚。Add in salt, fish sauce, follow by cauliflower, carrot, big onion and baby corn, then bring to a boil.

加入鲍鱼菇及番茄，再挤入酸柑汁，糖和泰式辣椒酱，搅拌拌匀。Add in abalone mushrooms and tomatoes, squeeze in lime juice, sugar and Thai chilli paste (nam prik pao) and mix well.

盖上焖煮8分钟至熟。Cover the lid and simmer for 8 minutes until cooked.

最后加入虾和苏东，煮至虾变色即可。Lastly, toss in prawns and squids, cook until prawns turn to orange in colour.

米粉做法：煮一锅热水，投入Cap Kapal ABC米粉，煮约3分钟至米粉软，沥干备用。To prepare Beehoon: Bring a pot of water to boil, add in Cap Kapal ABC beehoon and cook for 3 minutes until soft. Drain the water from the pot.

吃法：将米粉放入碗内，倒入东炎汤，再铺上材料，挤上酸柑汁，即可享用。To serve:Dish out the beehoon, vegetable and tom yam soup in a bowl. Squeeze in lime juice and then serve.