Tom Yum Woon Sen (Hot and Sour Glass Noodle Soup with Prawns)
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Ingredients
- 350 g raw king prawns, peeled and deveined
- 80 g dried glass noodles
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 20 g galangal or ginger, sliced
- 3 tbsp fish sauce
- 1 fresh lime
- 2 fresh red chillies
Nutrition (per serving)
- Calories
- 163 kcal
- Protein
- 16.1 g
- Carbohydrate
- 21.8 g
- of which sugars
- 1.2 g
- Fat
- 0.7 g
- of which saturates
- 0.2 g
- Fibre
- 1.4 g
- Salt
- 3.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the glass noodles in warm water for 10 minutes until soft, then drain.
- 2
Bring 1 litre of water to the boil in a large pan with the lemongrass, kaffir lime leaves and galangal.
- 3
Simmer for 5 minutes, then add the prawns and cook for 3 minutes until they turn pink.
- 4
Add the drained noodles and simmer for 2 minutes until tender.
- 5
Season with the fish sauce, a good squeeze of lime juice and the sliced red chillies to taste.
- 6
Serve hot in bowls.
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