Serves 2
Ingredients
Tom yam soup paste 1-2 tbsp
cooked and peeled North Atlantic prawns 150g
red chilli ½ sliced
spring onions 4, sliced
limes, juiced
coriander a handful, leaves picked
Method
Put the tom yam paste in a pan with 750ml boiling water. Reduce heat to a simmer, chuck in the prawns and cook until heated through. Stir in the chilli, spring onion and lime juice, then ladle into 2 bowls and top with coriander.
Recipe supplied by kind permission of Olive Magazine |
