Tom yum soup in a flash

Tom yum soup in a flash

By
From
Fabulous Food, Minus the Boombah
Serves
1
Photographer
Mark Roper

This takes about 5 minutes once you’ve got all your ingredients together. Sometimes I add some fresh chillies as I’m a bit of a chilli-head, but the tom yum paste is usually fiery enough. Use prawns or leftover cooked chicken – or both!

Ingredients

Quantity Ingredient
500ml salt-reduced chicken stock
1 tablespoon tom yum paste
handful bean sprouts
handful chopped mushrooms
2 spring onions, chopped
2 spears asparagus, woody ends trimmed, chopped
3 snow peas, chopped
2 kaffir lime leaves, finely shredded
few prawns or some cooked chicken
1 small red chilli, chopped, (optional)
handful coriander leaves
squeeze lime juice

Method

  1. Heat the stock in a saucepan then add the tom yum paste. Bring to the boil, stirring to dissolve the paste, then lower the heat and simmer for 5 minutes.
  2. Add the vegetables, kaffir lime leaves and prawns or chicken (or both) and cook for no longer than 5 minutes. Pour into a large soup bowl and top with chilli, coriander and lime juice.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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