- High in protein
- High in dietary fibre
- Wheat free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
Made with rice noodles, veggies and prawns, this tasty tom yum soup is the perfect way to spice up your week.
- Serves4
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 200g pkt dried flat rice noodles
- 2 tbs red curry paste
- 3 cups (750ml) 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
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the noodles in a saucepan of boiling water for 4 mins or until tender. Drain.Step 2
Meanwhile, spray a medium saucepan with olive oil spray. Heat over medium heat. Add the curry paste and cook, stirring, for 30 secs or until aromatic. Add the stock and 2 cups (500ml) water and stir to combine. Bring to a simmer and cook for 5 mins.Step 3
Add the fish sauce, sugar and lime juice to the stock mixture. Stir to combine. Add the beans and tomato and cook, stirring occasionally, for 4 mins or until the beans are tender. Add the prawns and cook, stirring occasionally, for 1-2 mins or until prawns curl and change colour.Step 4
Divide the noodles among serving bowls. Ladle over the soup and top with coriander and basil to serve.
Recipe tip
Serve with lime wedges.
Prawn tom yum noodle soup
- Serves4
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 200g pkt dried flat rice noodles
- 2 tbs red curry paste
- 3 cups (750ml) 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
Description
Made with rice noodles, veggies and prawns, this tasty tom yum soup is the perfect way to spice up your week.
Method
Step 1
Cook the noodles in a saucepan of boiling water for 4 mins or until tender. Drain.Step 2
Meanwhile, spray a medium saucepan with olive oil spray. Heat over medium heat. Add the curry paste and cook, stirring, for 30 secs or until aromatic. Add the stock and 2 cups (500ml) water and stir to combine. Bring to a simmer and cook for 5 mins.Step 3
Add the fish sauce, sugar and lime juice to the stock mixture. Stir to combine. Add the beans and tomato and cook, stirring occasionally, for 4 mins or until the beans are tender. Add the prawns and cook, stirring occasionally, for 1-2 mins or until prawns curl and change colour.Step 4
Divide the noodles among serving bowls. Ladle over the soup and top with coriander and basil to serve.