Tom Yum Soup
トムヤム スープ
By
Mayu Kobayashi
Preparation time
5
mins
Cooking time
8
mins
Serves
2
Difficulty
Easy
Method
- Add 400ml to a pot and heat to a boil
- Once boiled add the Tom Yum paste, Celery, Mushrooms, Zucchini, Tomatoes, Red Onions and Lettuce
- Boil for 6 minutes or until the vegetables become soft
- Add the the noodles and continue for 2 more minutes
- Turn off the heat and add coconut milk and the spring onions
- serve and top with coriander
If adding prawns then put them in with the tom yum paste.
Add more milk if you want to reduce the strength of the spice
400ml Water
3tsp Tom Yum Paste
1 Stick of Celery, cut 1cm thick
4 Button Mushrooms, cut in half
1 Small Zucchini, cut 1cm thick
10 Cherry Tomatoes, cut in half
1/2 Red Onion, chopped
60g Lettuce
3 Spring Onions, chopped
100g Rice Noodles
120ml Coconut Milk
5g Cup Fresh Coriander
Optional: 5 King Prawns
Optional: Crushed chili pepper flakes to add spice
- Add 400ml to a pot and heat to a boil
- Once boiled add the Tom Yum paste, Celery, Mushrooms, Zucchini, Tomatoes, Red Onions and Lettuce
- Boil for 6 minutes or until the vegetables become soft
- Add the the noodles and continue for 2 more minutes
- Turn off the heat and add coconut milk and the spring onions
- serve and top with coriander
If adding prawns then put them in with the tom yum paste.
Add more milk if you want to reduce the strength of the spice