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