Tom yum soup
Check out our quick and easy tom yum soup recipe with crunchy peeled prawns, punchy chillies and soft button mushrooms
Bao bun fillings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 18 (3 each)
Skip to ingredients
- 2 green chillies (deseeded, if you prefer)
- 1 bunch of coriander
- 2 spring onions
- 2 limesjuiced
- 1 tsp caster sugar
- 2 tsp fish sauce(optional)
- 1 tbsp rapeseed oil or sunflower oilplus extra for baking
- 1 sweet potato
- 200g breaded prawns or fish goujons
- 300g breaded chicken
- 18 bao buns
Nutrition: per serving
- kcal563
- fat13.8g
- saturates2.6g
- carbs89.7g
- sugars11.4g
- fibre6g
- protein17.1g
- salt1.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 4. To make the sauce, chop 2 green chillies (deseeded, if you prefer) and tip into a food processor with a bunch of coriander, the spring onions, lime juice, caster sugar and fish sauce (leave this out of a portion of the sauce if you’re making the vegetarian bao). Blend, then tip the mixture into the rapeseed or sunflower oil and set aside.
step 2
Cut the sweet potato into large wedges, toss in oil and some seasoning, tip onto a baking tray and bake for 40 mins until brown at the edges and tender.
step 3
Cook the breaded prawns or fish goujons and karaage or breaded chicken following pack instructions.
step 4
Microwave or steam 18 bao buns following pack instructions until hot.
step 5
Fill the warm bao with either the chicken, prawns or fish, or sweet potato, some slaw (see recipe below) and green sauce.
