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Em's Tom Yum Soup

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

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

• 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. 

Recommended tools

Cuisinart Cordless Mini Prep Pro

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