Tom yum prawn noodles recipe
Frozen and canned ingredients make this Tom yum prawn noodles dish speedy and easy. It's a healthy meal that's full of oriental flavours.
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Cooking tools:
- Stove
- Stockpot
- Wooden spoon
- Can opener
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Ladle
- Serving bowl
Ingredients
- 2 litres vegetable stock, hot
- 2½ tbsp tom yum paste (we like Blue Elephant Tom Yam Chili Paste)
- 200g frozen raw prawns
- 200g mixed frozen beans and peas
- 200g dried rice ribbon noodles
- 225g tin water chestnuts, drained and rinsed
- 225g tin bamboo shoots, drained and rinsed
- 1 tbsp light brown soft sugar
- Fish sauce or soy sauce to taste
- 2 limes for squeezing
- 4 spring onions, sliced thinly lengthways, to serve
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