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Thai prawn and green bean soup
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1.2 litres Cooks’ Ingredients chicken stock, hot
2 tbsp Thai Taste tom yum paste
100g ready sliced green beans
200g Waitrose frozen Ready to Cook king prawns
300g Waitrose rice noodles
1 handful fresh coriander leaves
1. Place the stock and tom yum paste in a large pan and bring to the boil. Add the green beans and cook for 3 minutes.
2. Add the prawns, noodles and beansprouts and return to the boil. Cook for 1-2 minutes until the prawns are cooked and the broth is piping hot.
3. Ladle into bowls, scatter over a few coriander leaves and serve.
Typical values per serving:
This recipe was first published in January 2012.