Oct 15 , 2021
TOM YUM MEEHOON SOUP
300g prawns, keep shells or remove & deveined
800ml reduced-salt vegetable stock
8 kaffir lime leaves, bruised
4 stalks crushed lemongrass
2 pieces red chillies, seeded and sliced
4-5 slices fresh galangal
400g straw or fresh oyster mushrooms, drained and halved
1/2 small tomato, cut into wedges
1/2 tbsp fish sauce or to taste
1 1/2 tbsp Thai roasted chili/tom yum paste
Coriander and lime wedge, to garnish
1. In a medium pot, bring to a boil vegetable stock, lime leaves, lemongrass, chillies and galangal. Once boiling, simmer for 15 minutes.
2. Throw in tomatoes, prawns and mushrooms. Then add fish sauce.
3. Simmer further for 5 minutes until well done.
4. Garnish with coriander and lime wedge. Serve hot on its own, or with noodle of choice.
*Prefer the creamy version? Add in coconut milk.
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