Tom Yum
Preparation time
15 minutesCooking time
10 minutesServing time
Serves 6
Ingredients
- 2L fish stock (or water
- 4 Tbsp Tom Yum paste
- knob fresh ginger, peeled and thickly sliced
- 2 lemongrass stalks, bruised
- 1 long red chilli, sliced
- 2 kaffir lime leaves
- 600g medium green peeled prawns
- handful green beans, trimmed
- 375g packet rice vermicelli noodles
- 1 cup (250g) Farmers Union Greek Style yogurt
- 1 Lebanese cucumber, finely sliced
- handful bean sprouts
- 2 Tbsp fried shallots
- 2 spring onions, sliced
- handful fresh coriander to garnish
- handful Thai basil to garnish
Method
STEP 1
To start this great Tom Yum recipe, heat the tom yum paste in a medium sized wok for a few minutes to release the flavour. Add stock, ginger, lemongrass, chilli, lime leaves and bring to the boil. Reduce heat to simmer and add prawns and green beans. Gently poach for about 5 minutes until cooked.
STEP 2
Place noodles in a large heatproof bowl and pour over boiling water to cover. Allow to stand for 2 minutes to heat through, then drain. Add drained noodles to wok.
STEP 3
Remove soup from heat, stir through yogurt.
Garnish with cucumber, bean sprouts, fried shallots, spring onion, Thai basil and coriander.
