Tom yum soup with prawns
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Tom yum is a popular soup from Thailand. It has a wonderful Asian-spiced broth which flavours traditional vegies and prawns. Ready in under 30 minutes it’s perfect for those nights when you want something quick.
Ingredients
Oil spray
1 x 3 second spray(s)
White onion
1 medium, thinly sliced
Tom yum paste
2 tbs
Kaffir lime leaves
6 individual, extra shredded leaves to serve
Carrot(s)
1 medium, thinly sliced
Mushrooms
200 g, button variety, quartered
Dry rice noodles
150 g, stick variety
Cherry tomatoes
150 g, halved
Raw peeled prawns
400 g, peeled, tails intact
Pak choy
2 bunch(es), cut into 5cm lengths
Lime juice
1 tbs, to taste
Instructions
1
Lightly spray a large saucepan with oil and heat over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add paste and cook, stirring, for 1 minute or until fragrant and combined.
2
Add kaffir lime, carrot, mushroom and 1L (4 cups) water and bring to the boil. Reduce heat and simmer, partially covered, for 5 minutes.
3
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside to soak for 5 minutes. Drain.
4
Add tomato and prawns to soup and simmer for 3 minutes or until prawns are cooked through. Add pak choy and simmer for 1 minute or until just wilted. Stir through lime juice to taste.
5
Divide noodles and soup between bowls. Garnish with extra kaffir lime leaves.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.