Tom Yum Soup in a Flash

Recipe~Finder

Cooking time: Less than 15 minutes

Cuisine: Asian; Thai

Healthy options: Egg free; Gluten free; Healthy; Low carb; Low cholesterol; Low fat; Nut free

Serves: 1

Type: Easy; Seafood; Soup

Tools

Kitchen friendly view

By Jane Kennedy

Ingredients

500 ml salt-reduced chicken stock
1 tablespoon tom yum paste
handful of bean sprouts
handful of chopped mushrooms
2 spring onions, chopped
2 spears asparagus, woody ends trimmed, chopped
3 snow peas, chopped
2 kaffir lime leaves, finely shredded
few prawns or some cooked chicken
1 small red chilli, chopped (optional)
handful of coriander leaves
squeeze of lime juice

Preparation method

Heat the stock in a saucepan then add the tom yum paste. Bring to the boil, stirring to dissolve the paste, then lower the heat and simmer for 5 minutes.

Add the vegetables, kaffir lime leaves and prawns or chicken (or both) and cook for no longer than 5 minutes.

Pour into a large soup bowl and top with chilli, coriander and lime juice.

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