SPEEDY TOM YUM SOUP

“Ready-made tom yum paste, available from supermarkets, means you can have this soup on the table in no time.”

SERVES 4

2-4 bird’s eye chillies (according to taste),

bruised using a mortar and pestle 2 lemongrass stalks (white part only),

thinly sliced on an angle 10cm (80g) piece galangal (or ginger),

thinly sliced on an angle

600g uncooked prawns, peeled, tail

intact

cut into 3cm cubes 300g mixed mushrooms, trimmed and

quartered

150g store-bought Thai tom yum paste Juice of 1 lime 4 sprigs coriander, roughly chopped, plus

Place 8 cups (2 litres) water in a large wok or saucepan, add chillies, lemongrass, galangal and lime leaves and bring to the tomatoes, bring to the boil, then reduce to a simmer and cook for 1-2 minutes until Remove from the heat and stir in paste,

Divide soup among serving bowls and serve immediately topped with extra coriander leaves.

PER SERVE • 33G PROTEIN • 1G SAT FAT • 15G CARB

• 14G SUGARS • 3780MG SODIUM • 290 CAL (1225KJ)

WEDNESDAY