Tom Yum Prawn Noodle Soup
Quick easy noodle soup lunch recipe - tom yum paste gives a spicy kick!
Servings: 4
Calories: 196kcal
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.
Nutrition
Calories: 196kcal | Carbohydrates: 28g | Protein: 15g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.03g | Cholesterol: 121mg | Sodium: 1036mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 249IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 1mg
