Tom Yum Prawn Noodle Soup
Recipes

Tom Yum Prawn Noodle Soup

By Lucy Williams Takes 10 minutes to make, 15 minutes to cook. This Oriental tom yum prawn soup makes good...

Ingredients

  • 2 litres vegetable stock 
  • 2½ tbsp tom yum paste 
  • 200g frozen raw prawns 
  • 200g frozen beans and peas 
  • 200g dried rice ribbon noodles 
  • 225g tin water chestnusts, drained and rinsed 
  • 225g tin bamboo shoots, drained and rinsed 
  • 1 tbsp soft brown sugar 
  • to taste fish sauce or soy sacue 
  • 2 limes, juice of 
  • 4 spring onions, sliced thinly lengthways 

Method

  1. Bring the stock to the boil in a large pan and stir through the tom yum paste. Add the prawns, simmer for 2 minutes, then add the beans and peas. Simmer for 5 minutes.
  2. Meanwhile, cook the noodles according to the packet instructions. Drain, then rinse with cold water. Divide among warmed bowls.
  3. Add the water chestnuts and bamboo shoots to the soup and simmer for 2 minutes to warm through. Season to taste with the sugar, a good splash of fish sauce or soy sauce and lots of freshly squeezed lime. Ladle the hot soup over the noodles and sprinkle over the spring onions to serve.