Instant tom yum

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olive magazine

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Recipe by olive magazine

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1. Put a small handful of broken up rice noodles in a bowl. Add mangetout, beansprouts, the cooked peeled prawns and tom yum paste. Pour over boiling water from a kettle, cover and leave for 5 minutes until the noodles have softened.
2. Stir really well before eating.

Mushroom risotto soup

Put 40g risotto rice in bowl with 400ml water, a small handful of dried porcini and a crumbled veg or chicken stock cube. Cover and cook for 10 minutes in the microwave, stirring once. Add a handful of frozen peas and cook for another 5 minutes. Stir through parsley or chives to serve.

Latest comments and suggestions

• 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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Ingredients

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

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Serves 1

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Ingredients

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

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