Ingredients
11 total- 400 ml of coconut milk
- 700 ml of chicken stock
- 1 tbsp of tom yum paste
- 1 tbsp of fish sauce
- 300 g of instant rice noodles
- 180 g of king prawns, raw
- 3 pak choi, shredded
- 0.25 cucumber, seeds removed and cut into thin batons
- 3 spring onions, finely chopped
- 1 lime wedges, to finish
- 2 tbsp of salted peanuts, roughly chopped
Method
6 stepsStep 1
Pour the coconut milk and stock into a large saucepan. Bring to the boil and add the tom yum paste and fish sauce.
Step 2
In a separate pan cook the rice noodles in boiling water for 2-3 mins, drain in a sieve and run under cold water to remove the starch, then serve into bowls and set aside.
Step 3
Place the prawns into the soup and gently simmer for 1-2 mins until they have turned pink.
Step 4
At the last minute add the pak choi.
Step 5
Serve over the noodles and top with the cucumber, spring onions, peanuts and lime. Optional: For an extra kick, add ½ a finely chopped red chilli, a few finely sliced radishes, fresh coriander and a handful of bean sprouts.
Step 6
Cook’s tip: Swap the prawns for chicken by cutting a large chicken breast into long, thin strips and adding this to the simmering soup at step 3, allowing it to cook for 4-5 mins.