Recipe

Tom yum noodle soup

Feb 27, 2014 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Tom yum noodle soup
  • 1 tablespoon tom yum paste
  • 1 onion, chopped
  • 1 red capsicum, seeded, chopped
  • 4 cup (1l) vegetable stock
  • 200 gram rice stick noodles
  • 400 gram tofu, diced
  • 70 gram baby spinach
  • 1 cup beansprouts
  • 1/2 cup coriander sprigs
  • lime wedges, to serve

Method

Tom yum noodle soup
  • 1
    Heat tom yum paste in a frying pan on medium for 1 minute, until fragrant. Add onion and capsicum, saute 2-3 minutes, until onion is tender.
  • 2
    Stir in stock. Bring to boil. Reduce heat and simmer 5 minutes.
  • 3
    Prepare noodles according to packet directions. Divide between bowls. Place tofu on top.
  • 4
    Stir spinach through stock. Ladle mixture into bowls. Top with beansprouts and coriander sprigs. Serve with lime wedges.

Notes

Tofu can be fried in a little oil before adding to soup, if desired.

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