Prawn Tom Yum Noodle Soup

Ingredients

• 400 g raw king prawns
• 200 g rice vermicelli noodles
• 1200 ml chicken stock
• 3 tbsp tom yum paste
• 2 lemongrass stalks
• 4 kaffir lime leaves
• 2 tbsp fish sauce
• 200 g mushrooms
• 3 tbsp lime juice
• 20 g fresh coriander

Method

1. 1

   Bruise the lemongrass stalks with the back of a knife. Add to the stock along with the kaffir lime leaves and bring to a boil. Simmer for 10 minutes.

2. 2

   Stir in the tom yum paste and fish sauce. Add the sliced mushrooms and simmer for 5 minutes.

3. 3

   Add the king prawns and cook for 2–3 minutes until pink and cooked through.

4. 4

   Meanwhile, cook the vermicelli noodles in boiling water for 3 minutes, drain and divide between four bowls.

5. 5

   Remove the lemongrass and lime leaves from the broth. Stir in the lime juice.

6. 6

   Ladle the hot broth, prawns and mushrooms over the noodles. Top with fresh coriander.