Tom Yum Prawn Noodle Soup

  • Preparation Time : 10 minutes
  • Cook Time : 15 minutes
  • Serves : 4
  • Type : Lunch

By Lucy Williams

Takes 10 minutes to make, 15 minutes to cook. This Oriental tom yum prawn soup makes good use of store cupboard leftovers.


  • 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


  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.