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
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 23.7 g
- Carbohydrate
- 48 g
- of which sugars
- 3 g
- Fat
- 2.8 g
- of which saturates
- 0.8 g
- Fibre
- 2.2 g
- Salt
- 5.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Stir in the tom yum paste and fish sauce. Add the sliced mushrooms and simmer for 5 minutes.
- 3
Add the king prawns and cook for 2–3 minutes until pink and cooked through.
- 4
Meanwhile, cook the vermicelli noodles in boiling water for 3 minutes, drain and divide between four bowls.
- 5
Remove the lemongrass and lime leaves from the broth. Stir in the lime juice.
- 6
Ladle the hot broth, prawns and mushrooms over the noodles. Top with fresh coriander.
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