Tom yum prawn noodles

Name: Tom yum prawn noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 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

Portion size: Serves 4
Takes 10 minutes to make, 15 minutes to cook
Difficulty: easy

Dairy-free

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

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Ingredients

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

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Method

Bring the stock to the boil in a large pan and stir through the tom yum paste. Add the prawns, simmer for 2 minutes, then add the beans and peas. Simmer for 5 minutes.
Meanwhile, cook the noodles according to the packet instructions. Drain, then rinse with cold water. Divide among warmed bowls.
Add the water chestnuts and bamboo shoots to the soup and simmer for 2 minutes to warm through. Season to taste with the sugar, a good splash of fish sauce or soy sauce and lots of freshly squeezed lime. Ladle the hot soup over the noodles and sprinkle over the spring onions to serve.
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