Hot And Sour Prawn Noodle Soup recipe, brought to you by MiNDFOOD. Tom Yum soup is a classic in Thai cuisine, at once spicy, salty, sour and sweet. This soup is a variation with rice noodles added to bolster the dish.
1 litre chicken stock, hot
2 large red chillies, deseeded, halved,
plus extra, sliced, to serve
5cm piece fresh ginger, sliced
2 kaffir lime leaves (optional)
3 tbsp fish sauce
2 lemongrass stalks, bruised
1 lime, juiced, plus lime cheeks, to serve
1 tbsp caster sugar
125g shiitake or oyster mushrooms, sliced
250g large raw prawns, peeled, deveined
2 pak choi, chopped
200g flat rice noodles
toasted sesame seeds, to serve
1 Place stock, chillies, ginger, lime leaves, fish sauce, lemongrass, lime juice and sugar in a large saucepan and bring to the boil over high heat. Reduce heat and simmer, covered, for 4 minutes. Strain into a clean saucepan. Add mushrooms and prawns and cook for 2-3 minutes or until prawns turn pink. Add pak choi, and cook for 1 minute, or until wilted.
2 Meanwhile, cook noodles according to packet instructions. Divide among 4 bowls. Ladle soup over noodles. Top with sesame seeds and chilli. Serve with lime wedges.