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Em's Tom Yum Soup

Serves

Prep

10 mins

Cooking

30 mins

Enjoy this delicious Tom Yum Soup by Em, our Reigate Shop Manager.

2 tsp vegetable oil
1 large onion, chopped
2 tbsp of Mae Ploy Tom yum paste
1lt vegetable, chicken or fish stock, made up from fresh or a stock pot
1tbsp tomato purée
1 garlic clove, crushed
2 kaffir lime leaves (optional)
75g chestnut mushrooms, sliced
Handful of greens like: pak choi, sugar snap peas, mange tout, tenderstem broccoli or kale
165g pack raw jumbo king prawns
1 portion of egg or rice noodles
3 tbsp fish sauce
2 spring onions, finely sliced
Juice of 1 lime or half a lemon
10g fresh coriander, finely chopped

Heat the oil in a large saucepan or casserole over a medium-high heat. Add the chopped onion and cook for 3-4 mins until soft and transparent.
Add the Tom yum paste, stock, tomato purée, kefir leaves (if you have them) and the garlic. Bring to a simmer and bubble over a medium heat for 15 mins to infuse.
Add the mushrooms, greens, noodles and prawns and cook for 3 mins until the prawns turn pink and are cooked through and the noodles are soft. Stir through the fish sauce.
Serve the soup in bowls, garnished with the spring onions, coriander leaves and a squeeze of fresh lime.