Tom Yum Seafood Hotpot with Coconut Milk, Made with Monk Fruit Sweetener

Method

1. Wash the greens in salt water and drain them completely. Clean the shrimp, squid and clams, cut the tomatoes, crush the lemongrass and slice the galangal.
2. Put the bones in a pot with 2 liters water, bring to a boil and skim the foam so the broth runs clear. Add the crushed lemongrass, galangal, onion and a few kaffir lime leaves, and simmer for 40 to 60 minutes.
3. Once the broth is clear and fragrant, add the tomatoes for natural color, then stir in 2 to 3 tablespoons tom yum paste until dissolved.
4. Season with 2 tablespoons sate chili oil, 2 tablespoons fish sauce, 1 tablespoon kOBE Monk Fruit Blend and 1/2 teaspoon salt, then taste and adjust. For a lightly rich broth, add 150ml coconut milk at this point.
5. Add the shrimp, squid and clams only when everyone is ready to eat, and keep the cooking short so the seafood stays tender. The clams are done as soon as they open.
6. Squeeze in lime or calamansi juice for a clean sourness and drop in 3 to 4 kaffir lime leaves at the end to hold the aroma. Serve hot with greens and rice vermicelli or noodles.

Tips

• Coconut milk goes in last and only comes to a gentle simmer, as long cooking makes it split.
• Without tom yum paste, pound lemongrass, galangal and kaffir lime leaf with sate chili oil, which gives a slightly milder broth.
• Fresh galangal is not interchangeable with ginger, as the aroma is completely different.
• Add the shrimp, squid and clams right before eating, and turn off the heat as soon as the clams open.
• Squeeze the lime and drop in the kaffir lime leaves at the end to hold the aroma.
• Add the tomato once the broth has cleared, and the pot takes on its orange red color with no coloring needed.