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Prawn tom yum

Name: Prawn tom yum
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 270g soba noodles; 2 tablespoons tom yum paste; 2L (8 cups) fish stock or vegetable stock; 1 tablespoon coconut sugar; 250g punnet cherry tomatoes, halved; 10 button mushrooms, sliced; 4 baby bok choy, halved lengthways; 1 tablespoon fish sauce; 1 tablespoons soy sauce; 12 green prawns, peeled, tails intact, deveined; 100g firm silken tofu, cut into 1cm pieces; 1/2 cup bean sprouts; 1/2 cup fresh coriander, chopped; 1/2 cup fresh mint leaves, chopped; 1 lime, cut into wedges

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This tom yum is packed with soba noodles, tofu, cherry tomatoes, bok choy, prawns and bean sprouts - it is hearty enough for a main meal.

270g soba noodles
2 tablespoons tom yum paste
2L (8 cups) fish stock or vegetable stock
1 tablespoon coconut sugar
250g punnet cherry tomatoes, halved
10 button mushrooms, sliced
4 baby bok choy, halved lengthways
1 tablespoon fish sauce
1 tablespoons soy sauce
12 green prawns, peeled, tails intact, deveined
100g firm silken tofu, cut into 1cm pieces
1/2 cup bean sprouts
1/2 cup fresh coriander, chopped
1/2 cup fresh mint leaves, chopped
1 lime, cut into wedges

Method

1.

Cook the noodles according to packet instructions. Drain and divide among serving bowls. Combine the tom yum paste and stock in a saucepan over medium-high heat.
2.

Bring to the boil, then add sugar, cherry tomato, mushroom and bok choy. Cook for 3-4 minutes, then season with fish and soy sauces to taste. Add the prawns and cook for a further 1 minute or until just cooked.
3.

Divide the tofu among serving bowls then ladle over the soup. Top with bean sprouts and herbs, and serve with lime wedges on the side.