Seafood tom yum soup

Method

1. In a large pot bring to the boil the coconut water, coconut cream, water, tom yum paste and lemon juice
2. Add the sliced carrots, broccoli florets, pineapple pieces and mussels
3. Cook until the mussels have opened and the vegetables are tender
4. Add the prawns and squid and continue to cook for approximately 1 minute
5. Reomve from heat and stir through sliced spring onions
6. Serve in bowls and garnish with chopped coriander and bean sprouts