Healthy Tom Yum Goong

Serves: 4

Time to make: 30 minutes

No dairy, low fat, low KJ, high protein

Ingredients

• 1 1/2 tablespoons tom yum paste
• 4 cups reduced-salt fish stock
• 1 stalk lemongrass, trimmed, bruised
• 2 fresh lime leaves
• 400g fresh rice noodles
• 24 (about 500g) peeled green king prawns
• 300g assorted mushrooms, sliced (eg. shitake, oyster)
• 150g sugar snap peas
• 1 small carrot, peeled, cut into matchsticks
• 1 tablespoon lime juice
• 2/3 cup fresh coriander leaves

Instructions

Step 1

Place paste into a large saucepan over medium-high heat. Cook for 30 seconds, or until fragrant. Add stock, 2 cups water, lemongrass and lime leaves. Bring to the boil. Reduce heat to medium and simmer for 8–10 minutes, adding rice noodles in the last 2 minutes of cooking.

Step 2

Add prawns, mushrooms, peas and carrot. Cook for 2–3 minutes, until prawns are cooked. Remove from heat and discard lemongrass. Add lime juice and top with coriander to serve.

Variations

• If you can’t find tom yum paste, use red curry paste instead.
• To help reduce the sodium, replace the prawns with shredded, cooked chicken and use chicken stock in place of fish stock.

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