tom yum prawn noodles

Noodles & Pasta

Tom yum prawn noodles

This Oriental tom yum prawn soup makes good use of storecupboard leftovers.

2 litres vegetable stock, hot

2½ tbsp tom yum paste (we like Blue Elephant Tom Yam Chili Paste)

200g frozen raw prawns

200g mixed frozen beans and peas

200g dried rice ribbon noodles

225g tin water chestnuts, drained and rinsed

225g tin bamboo shoots, drained and rinsed

1 tbsp light brown soft sugar

Fish sauce or soy sauce to taste

2 limes for squeezing

4 spring onions, sliced thinly lengthways, to serve

Ingredients

Techniques