Have ingredients ready
Start the rice so it's ready together with seafood
Put coconut cream into large pot and start warming it on medium on the stove to dissolve Tom Ka Kai and Tom Yum. Add 2 tablespoon of fish sauce
Cut lemongrass in one inch pieces 130 g, add to the pot
Take handful of lime leaf and add to the pot
Cut/Add 1 oyster mushroom
Cut/Add 130g seafood mushrooms
Add 263 g Cauliflower
Pick fish pieces from seafood mix and combine with cut salmon, add both to pot
Drain the sauce from bamboo shoots and empty the can into the pot 340g
Wait until it starts boiling and then add remaining seafood mix
Cut tai basil leaves and cilantro and add to the pot together with 1 table spoon of chili paste
Cook until fish is ready but no more than 5 minutes
