Tom Yum Chicken & Prawn Noodle Soup
with Mushrooms, Chilli & Coriander
You won’t be able to get enough of this slurptastic bowl of noodles! Chicken, hearty mushrooms and Asian veg meets bouncy egg noodles, but the magic ingredient that makes this dish so irresistible is our flavour-packed tom yum paste. We bet you’ll be making this one a regular!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten; )
1
Red Onion
1 sachet
Coriander
1 packet
Button Mushrooms
300 g
Diced Chicken
1 sachet
Southeast Asian Spice Blend
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Fresh Chilli
1
Lemon
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
1
Asian Greens
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• Slice button mushrooms into quarters. Roughly chop Asian greens. Slice onion (see ingredients) into wedges. Finely chop garlic. • Slice lemon into wedges. Thinly slice fresh chilli (if using).
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add mushrooms and onion, and cook until browned and softened, 8-10 minutes. Transfer veggies to plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add garlic, ginger & lemongrass paste (see ingredients) and Southeast Asian spice blend and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder, the brown sugar, soy sauce and water, bring to a boil and simmer until slightly reduced, 2-3 minutes. • Add egg noodles and cook, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Return the veggies and cooked prawns to the pan, add Asian greens, chilli (if using) and a generous squeeze of lemon juice. Stir to combine.
• Divide tom yum-style chicken, prawns and mushroom soup between bowls. • Tear over coriander. Serve with remaining lemon wedges. Enjoy!
