I find this such a welcome treat for a bit of time out from work – it’s swift to make but packed with flavour. Noodle soup is probably best eaten away from the computer, so take this excuse to have a break from the screen and savour some amazing Thai flavours in just 15 minutes.

Make in 15 minutes

  • Serves 1
  • 2 of your 5 a day
  • Dairy free

Ingredients

100g coconut milk
150ml fish or vegetable stock
1 tsp of tom yum paste
1 tsp fish sauce
50g frozen soya beans
50g instant rice noodles
50g cooked king prawns
50g seafood sticks, halved
¼ cucumber, cut into batons
1 tbsp sesame seeds

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Method

  1. Heat the coconut milk and stock in a large saucepan and bring to the boil.
  2. Add the tom yum paste, fish sauce and soya beans, then leave to simmer for 5 minutes.
  3. Meanwhile, place the rice noodles in a large bowl, cover with boiling water and stand for 3 minutes. Drain the noodles and run them under cold water and place into your bowl.
  4. Add the prawns and seafood sticks to the soup to heat through.
  5. Pour the soup over the noodles. Serve topped with cucumber batons and sesame seeds.

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Tip

If you’re using raw king prawns, simmer for 1-2 minutes until they’ve turned pink.
The cooking instruction for your noodles might vary from step 3, if so, use the package guidelines instead.