Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 28/02/25. See terms.
Join now
Photo of Tom yum soup with prawns by WW

Tom yum soup with prawns

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Tom yum is a popular soup from Thailand. It has a wonderful Asian-spiced broth which flavours traditional vegies and prawns. Ready in under 30 minutes it’s perfect for those nights when you want something quick.

Ingredients

Oil spray

1 x 3 second spray(s)

White onion

1 medium, thinly sliced

Tom yum paste

2 tbs

Kaffir lime leaves

6 individual, extra shredded leaves to serve

Carrot(s)

1 medium, thinly sliced

Mushrooms

200 g, button variety, quartered

Dry rice noodles

150 g, stick variety

Cherry tomatoes

150 g, halved

Raw peeled prawns

400 g, peeled, tails intact

Pak choy

2 bunch(es), cut into 5cm lengths

Lime juice

1 tbs, to taste

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add paste and cook, stirring, for 1 minute or until fragrant and combined.
  2. Add kaffir lime, carrot, mushroom and 1L (4 cups) water and bring to the boil. Reduce heat and simmer, partially covered, for 5 minutes.
  3. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside to soak for 5 minutes. Drain.
  4. Add tomato and prawns to soup and simmer for 3 minutes or until prawns are cooked through. Add pak choy and simmer for 1 minute or until just wilted. Stir through lime juice to taste.
  5. Divide noodles and soup between bowls. Garnish with extra kaffir lime leaves.

You might like

You might like