Sweet potato and prawn tom yam soup

20 minutes
serves 2
Easy

Low fat and full of flavour, this Thai soup promises to nourish as well as deliver a hot chilli kick. Prawns and sweet potato are teamed with lemongrass, chilli and limes with a dash of distinctive tom yam paste to create a midweek meal to serve two.

March 25, 2015 at 3:08 pm

Ingredients

chicken stock 700ml
tom yam paste 4 tsp
lemongrass 1 stalk, trimmed and cut in half lengthways
lime leaves 3
sweet potato 1, peeled and cubed
limes 2, 1 juiced and 1 cut into wedges
button mushrooms 6, halved
red chilli 1, de-seeded and sliced (optional)
raw prawns 200g
coriander a handful, chopped

Method

Step 1

Put the stock, tom yam paste, lemongrass and lime leaves in a large pan and bring to a simmer. Tip in the sweet potato and cook until tender for about 8 minutes.
Step 2

Add the lime juice, mushrooms, chilli and prawns. Simmer until prawns are cooked through. Ladle into bowls and serve with a scattering of coriander and extra lime wedges for squeezing.