Tom Yum Recipe
Ingredients
- 2L fish stock (or water
- 4 Tbsp Tom Yum paste
- knob fresh ginger, peeled and thickly sliced
- 2 lemongrass stalks, bruised
- 1 long red chilli, sliced
- 2 kaffir lime leaves
- 600g medium green peeled prawns
- handful green beans, trimmed
- 375g packet rice vermicelli noodles
- 1 cup (250g) Farmers Union Greek Style yogurt
- 1 Lebanese cucumber, finely sliced
- handful bean sprouts
- 2 Tbsp fried shallots
- 2 spring onions, sliced
- handful fresh coriander to garnish
- handful Thai basil to garnish
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