Chicken and Prawn Tom Yum
Cooking: 15 minutes
Does it get more warming in winter than eating a flavour packed soup with a big hit of chilli?
This hot and sour Thai beauty is perfect without noodles as a light entree for a dinner party or bulked out with more vegetables and noodles for a complete meal. Tom Yum paste will be available in most supermarkets in the Asian section otherwise your local Asian grocery store will have it. If you have time and inclination you can make your own paste, but we're keeping it simple and quick for this meal.
- 2 Steggles chicken breasts, sliced into 5mm slices
- 16 prawns, peeled and deveined tail on
- 4 tablespoons Tom yum paste
- 500ml chicken stock
- 1litre water
- 2 cups broccoli florets
- 1 cup button mushrooms, halved
Ingredients: to serve
- 4 cups of cooked noodles of choice (approx. 150g dry noodles)
- 2 spring onions, whites only sliced finely
- A large handful of coriander
- A large handful of bean shoots
- 1 lime, sliced into quarters
- Place water and stock into a large pot and bring to the boil. Add Tom Yum paste.
- Toss in chicken and cook for 3-4 minutes before adding broccoli and mushrooms. Cook for a further 2-3 minutes before adding prawns.
- Cook prawns for 3-4 minutes or until they turn pink and opaque.
- Place a cup of noodles in each bowl. Share the soup out evenly between the bowls and garnish with bean shoots, coriander, and spring onion.
- Add a generous squeeze of fresh lime to taste.
Recipe developed and prepared by Danielle Colley from one of Australia’s favourite food and family blogs, Keeping Up With The Holsbys.