Recipes › Lunch

• Lunch
• 25 min
• Dairy-Free
• Gluten-Free

Tom yum prawn soup

Hot and sour Thai prawn soup with mushrooms and tomato.

Calories

227

Protein

17 g

Carbs

36 g

Fat

2 g

Per serving. Makes 4 servings.

Ingredients

• 1.2 L Chicken stock
• 2 Lemongrass
• 15 g Fresh ginger
• 2 Red chilli
• 300 g Prawns
• 200 g Mushrooms
• 2 Tomato
• 3 tbsp Fish sauce
• 4 tbsp Lime juice
• 10 g Fresh coriander
• 120 g Rice noodles, dry

Contains: Celery, Crustaceans, Fish. Always check the labels of what you buy.

Method

1. Bruise the lemongrass and cut into lengths, slice the ginger and halve the chillies lengthways.
2. Simmer the stock with the lemongrass, ginger and chilli for 10 minutes. Meanwhile, soak the noodles in boiling water for 5 minutes and drain.
3. Slice the mushrooms and cut the tomatoes into wedges. Add them to the soup with the prawns and simmer for 3 minutes until the prawns turn pink.
4. Take off the heat and season with the fish sauce and lime juice.
5. Divide the noodles between bowls, ladle over the soup and top with chopped coriander.

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