Tomato Tom Yum Soup
A different take on a classic tomato soup, this recipe uses pantry staples and Asian flavours for a flavor-packed meal that’s ready in 30 minutes. This version uses prawns for a delicious finish, but could easily be swapped for tofu for a vegan dish.
Made with Polpa with garlic
Fresh and vibrant Mutti Polpa Finely Chopped tomatoes, simply enhanced with a subtle hint of either basil or garlic this range provides the perfect base to many recipes calling for chopped tomatoes.
30 min (COOK TIME: 25 min / PREP TIME: 5 min)
Easy
4 people
Ingredients
-
12
prawns
(shelled, tails left on)
-
2
400 g tins
Mutti Polpa with Garlic
-
200
g
button mushrooms
(sliced)
-
1
litre
chicken stock
-
2
shallots
(finely diced)
-
1
stalk
lemon grass
(white part only, finely chopped)
-
1
tbsp
tom yum paste
-
3
tbsp
vegetable oil
-
1
tbsp
ginger
(grated)
-
1
tbsp
sugar
-
sea salt
-
cracked black pepper
-
coriander leaves
(to serve)
-
lime wedges
(to serve)
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Tomato Tom Yum Soup: Method
- In a large pot, heat 1 tablespoon of oil over a medium high heat.
- Add the prawns and cook them on both sides. Set the prawns aside.
- Add the tom yum paste and cook for a further 30 seconds.
- Add the Mutti Polpa with Garlic, vegetable stock, sugar and season with salt and pepper. Bring to the boil, then turn heat down to simmer for 20 minutes.
- Bring the heat back up to high and add the mushrooms. Cook until they are tender, add the prawns back to the pot.
- Divide between serving bowls, top with coriander and serve with lime wedges.
