Prawn tom yum

title="Prawn tom yum"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Prawn-tom-yum.jpg" srcset="https://img.taste.com.au/vy52p_KM/w720-h480-cfill-q80/taste/2016/11/prawn-tom-yum-100208-1.jpeg 720w, https://img.taste.com.au/mS5Mp5-0/w643-h428-cfill-q90/taste/2016/11/prawn-tom-yum-100208-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Prawn tom yum"
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(2) Rate it

• 0:10 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

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.

Featured in
Mushroom recipes, Noodle recipes

Ingredients

• 270g soba noodles


• 2 tablespoons tom yum paste


• 2L (8 cups) Massel vegetable liquid 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

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• Author: Valli Little


• Image credit: Mark Roper


• Publication: Taste.com.au

Source: taste.com.au