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Tom yum prawn noodle soup


Serves: 2
timeTotal time:
Tom yum prawn noodle soup
Recipe photograph by Kris Kirkham

Tom yum prawn noodle soup


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
226Kcal
Fat
5gr
Saturates
1gr
Carbs
24gr
Sugars
4gr
Fibre
2gr
Protein
21gr
Salt
3gr

Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes

Ingredients

  • 60g dried soba noodles, egg noodles or quick-cook noodles
  • 1 chicken, fish or vegetable stock cube, made up to 700ml
  • 2 tbsp tom yum paste
  • 2 garlic cloves, finely sliced
  • 1 stick of lemongrass, trimmed and chopped
  • 1 green chilli, deseeded and finely sliced
  • 75g baby button mushrooms, sliced
  • 1 x 180g pack raw peeled king prawns
  • 1 tsp Thai fish sauce
  • pinch of light muscovado sugar
  • 2 spring onions, trimmed and finely sliced
  • juice of ½ lime, plus wedges to serve
  • ½ x 31g pack coriander, leaves only, roughly chopped

Step by step

  1. Prepare the noodles according to the pack instructions. Drain and rinse under cold water. Set aside.
  2. Tip the stock into a saucepan with the tom yum paste, garlic, lemongrass and chilli. Simmer for a couple of minutes. Add the mushrooms and simmer for a minute. Return the noodles to the pan, along with the prawns, fish sauce and sugar and simmer gently, just until the prawns are opaque – be careful not to overcook.
  3. Stir in the spring onions, lime juice and coriander. Serve immediately, in 2 warmed bowls, with lime wedges to squeeze over the top if you like.

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