Servings: 2 · Prep Time: 8 mins · Cooking Time: 25 mins
Total Time: 33 mins

Soups | Fibre

Tom yum (sometimes called Tom Yam) is a hot and sour Thai soup, that is traditionally cooked with prawns. It is often extremely spicy, so we have turned down the heat little.

Ingredients

  • Prawns
  • Konjac Noodles (200g)
  • Chicken Stock (700ml)
  • Red Onion (1/2)
  • Thai Red Curry paste (1 tbsp)
  • Kaffir Leaves
  • Lemon Grass (1 stick)
  • Ginger or Galangal (1.5cm cube)
  • Button Mushrooms
  • Fish Sauce (1 tbsp)
  • Lime Juice (3 tbsp)
  • Spinach (handful)
  • Olive Oil (2 tbsp)
  • Honey (1 tbsp)
  • Fresh Chilli
  • Baby Tomatoes

Method

STEP 1
Drain the noodles and set aside.

STEP 2
In a large pan saut� the onion with olive oil for 1 minute. Add in the Thai paste on a medium hot, stirring continuously for another 1 minute. Add a good splash of chicken stock to the pan and stir to combine the chicken stock and paste together. Add the rest of the stock and bring to the boil.

STEP 3
Bring the stock to a simmer and add the kaffir lime leaf, fish sauce, chilli, honey, smashed lemon grass stick and slice the ginger and galangal into the soup. Cook for 6-8 minutes to infuse the soup.

STEP 4
Quarter the mushrooms and tomatoes and add them to the soup. Cook for another 5 minutes.

STEP 5
Add the prawns. When the prawns turn pink they are cooked. Add the spinach and stir into the soup.

STEP 6
Lower the heat and add the noodles and lime juice. This is the time to taste the stock. Add more fish sauce if desired, or more honey for sweetness.

STEP 7
Place the soup in a bowl and garnish with a slice of lime.