Ted has long been a fan of Wagamama and familiar with their noodle soups. Normally one evening per week I might make a home made tribute with the stock from that week’s chicken carcass, it’s a very quick meal into which I chuck whichever vegetables are left in the fridge and fast to cut up and cook.
During lockdown Ted has had a few remote cookery challenges set and this particular week the class were researching Asian cuisine albeit in a very introductory manner. He was asked to make ramen or any other Asian dish. I had had a small jar of tom yum paste in the cupboard for ages and remembered enjoying a Nigella Lawson “Hot and Sour Soup” in her early Nigella Bites book accompanying her first TV series. We used her ingredients list as inspiration but added dried egg noodles to make it into a main course.
To be truly educational I ought to have chosen a recipe by an Asian writer; one I’ve made from scratch often ever since meeting him at an Activia event is Gok Wan’s take on green Thai curry. But the reality is that earlier in lockdown and our home schooling journey I opted for something I could teach Ted to make fast to meet his lesson deadline, that we already had the ingredients in the house and was suitable for us to immediately eat for lunch.
It might not be authentic but it’s quick and easy to make. The mushrooms were the final two from our homegrown mushroom kit that I’d let grow really big. The cookery teacher didn’t say a lot about Ted’s efforts that week but feel free to leave some of your own feedback below and I will pass it on!
Tom Yum Prawn Noodle Soup
Ingredients
- 1 litre vegetable stock (I use Marigold bouillion powder)
- 1 tsp tom yum paste
- 0.5 lime juiced
- 1 tbsp fish sauce (nam pla)
- 2 chillies green or bird's eye, chopped
- 1 tsp caster sugar (superfine baking sugar)
- 2 mushrooms large (or 6 smaller)
- 300 g prawns large "king prawns" frozen
- 3 spring onions
- fresh coriander leaves (small handful)
- 125 g dried egg noodles dried
Instructions
- Heat the stock in a large saucepan with the tom yum paste, lime juice, fish sauce, birds eye chillies and sugar.
- When it comes to the boil add the mushrooms, prawns and spring onions and simmer until the prawns are done.
- Finally add the noodles and leave on a low heat for a few minutes until they’ve softened.
- Serve in bowls sprinkled with coriander.
What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!
Thank you so much for the recipe!
Now this is something different. I’ve put it on my list to have a go. Soup isn’t something I normally make – so I’ll have a go.
This tom yum flavour soup is so quick and rewarding. You will enjoy it if you try it.