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Prawn Tom Yum Noodles
Tom yum broth with rice noodles and fresh prawns — all the flavour of the classic soup in a satisfying noodle bowl.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
easy
Cuisine
Asian
gluten-free
Ingredients
400glarge prawns, peeled
200grice noodles
1Lchicken stock
2 stalkslemongrass, bruised
3cmgalangal, sliced
5kaffir lime leaves
3bird eye chillis
200gmushrooms, sliced
3 tbspfish sauce
3 tbsplime juice
2 tbspchilli paste in oil
1 handfulcoriander
Instructions
1
Bring stock to boil with lemongrass, galangal, kaffir lime and chillis.
2
Simmer 10 minutes to infuse.
3
Add mushrooms and cook 3 minutes.
4
Add prawns and cook until pink.
5
Season with fish sauce, lime juice and chilli paste.
6
Soak noodles in hot water, drain.
7
Divide noodles between bowls, ladle soup over, scatter with coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
200
Protein
28.6g
Fat
0.9g
Carbs
21.5g
Fiber
1.6g
Sodium
1940mg
Reviews
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