Thai style fish soup
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|50 g||Tom yum paste|
|1 Ltr||Chicken stock|
|125 g||Egg noodles|
|400 g||Fish fillets|
|12||Raw prawn cutlets|
|1 cup||Mung bean sprouts|
|½ cup||Coriander leaves|
- Heat Tom Yum paste in a saucepan over a medium heat for 1 minute. Add stock and bring to the boil.
- Add noodles and cook for 3 minutes, stirring to break up bunches.
- Add white fish fillets, chopped into 3cm chunks and prawn cutlets and cook for 2-3 minutes until opaque.
- Divide soup between 4 bowls and top with sprouts, coriander leaves and sliced spring onions.
This dish is best matched with
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