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Tom yum prawn noodle soup

  • Serves 2
  • Total time 30 minutes
5.0/5 rating (1 votes)
Tom yum prawn noodle soup
Tom yum prawn noodle soup

step by step

  • 1Prepare the noodles according to the pack instructions. Drain and rinse under cold water. Set aside.
  • 2Tip the stock into a saucepan with the tom yum paste, garlic, lemongrass and chilli. Simmer for a couple of minutes. Add the mushrooms and simmer for a minute. Return the noodles to the pan, along with the prawns, fish sauce and sugar and simmer gently, just until the prawns are opaque – be careful not to overcook.
  • 3Stir in the spring onions, lime juice and coriander. Serve immediately, in 2 warmed bowls, with lime wedges to squeeze over the top if you like.
  • Recipe by Debora Robertson

    Recipe photograph by Kris Kirkham

You will need

  • 60g dried soba noodles, egg noodles or quick-cook noodles
  • 700ml light chicken, fish or vegetable stock (use 1 stock cube)
  • 2 tbsp tom yum paste
  • 2 garlic cloves, finely sliced
  • 1 stick of lemongrass, trimmed and chopped
  • 1 green chilli, deseeded and finely sliced
  • 75g baby button mushrooms, sliced
  • 1 x 180g pack raw peeled king prawns
  • 1 tsp Thai fish sauce
  • pinch of light muscovado sugar
  • 2 spring onions, trimmed and finely sliced
  • juice of ½ lime, plus wedges to serve
  • ½ x 31g pack coriander, leaves only, roughly chopped

+ Nutritional Information