Description
Recipe Information
This wonderful tom yum soup, made with rice noodles, vegetables, and prawns, is the perfect place to celebrate your week.
List of ingredients for this recipe:
- 200g pkt dried flat rice noodles
- 2 Tbs red curry paste
- 3 cups (750ml) salt-reduced chicken or fish stock
- 2 Tsp fish sauce
- 1 Tsp brown sugar
- 1/3 cup (80ml) lime juice
- 300g green beans, trimmed, halved lengthways
- 250g cherry tomatoes, halved
- 500g raw prawns, peeled leaving tails intact, deveined
- 1/2 cup coriander sprigs
- 1/2 cup Thai basil leaves
Preparation Steps
01In a saucepan of boiling water, cook the noodles for 4 minutes or until soft. Drain.
02Spray a medium pot with olive oil spray in the meantime. Heat over a medium heat setting. Cook, stirring constantly, for 30 seconds or until the curry paste is fragrant. Stir in the stock and 2 cups (500ml) water until everything is well combined. Cook for 5 minutes on low heat.
03In a large mixing bowl, combine the fish sauce, sugar, and lime juice. To blend everything, whisk it together. Add the beans and tomato and cook for 4 minutes, or until the beans are cooked, stirring periodically. Cook for 1-2 minutes, or until the prawns curl and change colour, tossing regularly.
04Serve the noodles in separate serving bowls. To serve, ladle the soup over the top and garnish it with coriander and basil. With lime wedges on the side