Olive Magazine

Sweet potato and prawn tom yam soup

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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.

Nutrition:
NutrientUnit
kcal203
fat3g
saturates0g
carbs25.2g
sugars0g
fibre3g
protein20.6g
salt3.49g
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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.

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