Thai Tom Yum Soup

At the first slurp of this Thai tom yum soup, you'll be blown away. Its electrifying flavours - lemongrass, galangal, kaffir lime, garlic and chillies are backed by a chicken stock base, super easy recipe where you just add noodles, prawns,mushrooms, cherry tomatoes,courgettes, carrots and a sprinkle of coriander.

  • Beginner
  • Serves 2
  • 15 minutes
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What you’ll need

  • The Fish Society Thai Tom Yum Soup 400ml Pouch
  • 225g Rice Noodles
  • Cooked and peeled prawns
  • 1 carrot finely sliced
  • 1 courgette, halved and finely sliced
  • handful of cherry tomatoes halved
  • 1 bunch of fresh coriander
  • red chili flakes

Let's Cook!

Step 1

Prepare the vegetables by finely slicing the carrot, courgette, tomatoes and roughly chopping the coriander. Heat a little olive oil in a frying pan or wok and cook vegetables until soft, add cooked noodles and cooked prawns and stir until warmed through.

Pour the fish society tom yum soup pouch into a saucepan and bring to a light simmer. To assemble your big bowl of soup add the noodles and vegetables and pouring over the warm broth. Top with chili flakes and chopped coriander

The Fish Society Tom Yum Soup

Fish used in this recipe

The Fish Society Tom Yum Soup


Best North Atlantic peeled prawns

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