Feel like eating something lighter after Christmas? This easy soup is refreshing and a great way to use up some vegetables and frozen prawns. Tom Yum paste is made with galangal which is a member of the ginger family; it has an anti-inflammatory effect and is traditionally used to combat nausea (so might be good for a hangover!). And yes, it is ‘yummy’!
Makes 1 bowlful (double up as you want)
1 tbsp tom yum paste (see tip below)
75g/handful of frozen cooked prawns
25g fine green beans, cut into pieces
1 spring onion, sliced
2 mushrooms, peeled and sliced
50g/handful dried brown rice udon noodles
1/4 red pepper, sliced thinly
freshly ground black pepper
1. Put the kettle on and then pour 2 cups boiling water into a saucepan. Add the paste and stir for a few seconds until it dissolves.
2. Add the prawns, noodles and vegetables, bring to the boil, then turn down the heat and simmer for 10 minutes.
3. Taste and add black pepper if you like. Easy!
Tom Yum paste is from Thailand and contains Thai herbs such as kaffir lime leaves, galangal and lemongrass. Spoon leftover paste into an ice cube tray and freeze. Each time you make this soup, just add a cube to the boiling water and stir until melted.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.