SPEEDY TOM YUM SOUP

Sunday Herald Sun - Stellar - - Weekly Planner -

“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

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