Prawn, Kimchi and Glass Noodle Tom Yum Soup


(Serves 2)

150gm dried glass noodles 6 prawns 150gm enoki mushrooms 3 Chinese cabbage leaves, 1 inch pieces 150gm Kim Chi 750ml vegetable stock 1 jar Mekhala Organic Tom Yum Paste Coriander (optional)

Method 1. Reconstitute glass noodles according to packet instructions. Drain and set aside. 2. Bring stock to boil. Add Mekhala Organic Tom Yum Paste, cabbage, mushrooms, Kim Chi and prawns and simmer till cooked. 3. Separate noodles into two bowls, pour over hot soup and ingredients. Serve with fresh coriander.

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