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Thai Style Fish Soup
Ingredients:
50g Tom Yum paste
1 litre chicken stock
125g (approx 2 bundles) dried egg noodles
400g white flesh fish fillets, chopped into 3cm chunks
12 prawn cutlets
1 cup mung bean sprouts
½ cup coriander leaves
3 spring onions, diagonally sliced
1. Heat Tom Yum paste in a saucepan over a medium heat for 1 minute. Add stock and bring to the boil.
2. Add noodles and cook for 3 minutes, stirring to break up bunches.
3. Add fish and prawns and cook for 2-3 minutes until opaque.
4. Divide soup between 4 bowls and top with sprouts, coriander leaves and spring onions.
Source: NZ Womans Weekly |
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