Instant tom yum

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• Sascha

  28 October 2009

  Sascha rated and commented on this recipe

  

  What a brilliant recipe using store cupboard/freezer goodies. I used a tin of water chestnuts instead of fresh beansprouts. Also added some coriander which was in the fridge and a dash of thai fish sauce.

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• Bearrister

  29 October 2009

  Bearrister commented on this recipe

  This is somehow insulting since I'm Asian and this recipe is only 1% near to authentic Thai tomyum. Search for the original recipe instead. It will be good for the soul. Trust me. With winter approaching, tomyum is waaaay better than chicken soup.

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• Robin

  14 April 2010

  Robin commented on this recipe

  Bearrister, perhaps you should send in the authentic recipe. Save our souls. Robin

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• Jessieclay

  08 July 2010

  Jessieclay rated and commented on this recipe

  

  Tom Yum is a lovely paste so it is a lovely soup, however my rice noodles took so much longer to soften. I'd recommend putting them in already cooked. I added some spring onion at the end which was nice.

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• Stela

  09 December 2010

  Stela rated and commented on this recipe

  

  Very sorry but this shouldn't be called tom yum soup (just because tom yum paste was used) as it has nothing in common with authentic Thai tom yum.

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• Monty

  27 March 2011

  Monty commented on this recipe

  This may not come up to scratch as genuine Tom Yum, but it is good, tasty and would get more people to try genuine Thai food. Why knock it?????????????????

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• Bex

  05 September 2011

  Bex rated and commented on this recipe

  

  Admittedly I did find the list of ingredients to be 'uninspired' and I think with a little imagination you can turn this average recipe into something special. Add boiling chicken stock to the Tom Yum paste instead of boiling water. Try chopped galangal (preferably fresh but dry will do!), lemongrass, a splash of fish sauce (to taste), finely sliced chillis, torn corriander and lime juice. Add the ingredients to the soup and simmer away gently (in a covered plan) for around twenty mins. You can even fry up some prawns, chicken (my favourite is a very rare whole tuna steak!!) or whatever you fancy and add to the soup right at the end. If using this method you will also need to add the noodles towards the end too (to prevent overcooking - as they only need 5 mins or so).

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• swissmiss

  28 September 2011

  swissmiss commented on this recipe

  To be fair, this is called Instant Tom Yum, not Authentic Tom Yum. Of course it is not as good as the original but it is quick and easy and tasty.

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Ingredients

• a small handful rice noodles , broken up
• mangetout
• a small handful beansprouts
• 3-6 cooked peeled prawns
• 1 tbsp tom yum paste

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Difficulty and servings

Serves 1

Preparation and cooking times

Ready in 10 minutes

Ingredients

• a small handful rice noodles , broken up
• mangetout
• a small handful beansprouts
• 3-6 cooked peeled prawns
• 1 tbsp tom yum paste

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