Tom Yum Soup

Serves
2
Prep time
10 mins
Cooking time
30 mins

Ingredients

  • 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 

Method

  1. 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. 
  2. 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. 
  3. 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. 
  4. Serve the soup in bowls, garnished with the spring onions, coriander leaves and a squeeze of fresh lime.