Sweet potato and prawn tom yam soup
serves 2
Easy
Total time:
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.
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- 700ml chicken stock
- 4 tsp tom yam paste
- 1 stalk lemongrasstrimmed and cut in half lengthways
- 3 lime leaves
- 1 sweet potatopeeled and cubed
- 2 limes1 juiced and 1 cut into wedges
- 6 button mushroomshalved
- 1 red chillide-seeded and sliced (optional)
- 200g raw prawns
- a handful corianderchopped
Nutrition: per serving
- kcal203
- fat3g
- saturates0g
- carbs25.2g
- sugars0g
- fibre3g
- protein20.6g
- salt3.49g
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.
