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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.
Nutritional Information
- Kcals 203
- Carbs 25.2g
- Protein 20.6g
- Fat 3g
- Salt 3.49g
- Fibre 3g
