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Cod and prawn tom yum soup with rice noodles
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This classic Thai hot and sour soup is an umami-rich, warming broth, made into a meal with the addition of noodles. If you don’t like the aniseed flavour of Thai basil, replace it with coriander leaves.
200g folded rice noodles
1 litre shellfish * or fish stock
4 dried lime leaves
2 lemongrass stalks, trimmed, halved and bashed
1-2 Thai red chillies (depending on spice level liked), deseeded and finely sliced
240g cod fillets, cut into bite-sized chunks
180g pack raw extra large king prawns
1½ tbsp palm or light brown soft sugar
3 limes, juice
3 tbsp fish sauce
½ x 25g pack Thai basil, leaves torn
(*Available in selected stores)
1. Soak the noodles according to pack instructions; drain and rinse with cold water. Meanwhile, put the stock in a pan and add the lime leaves and lemongrass. Bring to the boil, then turn the heat down and simmer for 5 minutes.
2. Add the chillies to the pan with the cod chunks and prawns and cook for about 2-4 minutes until the prawns are pink and the cod is opaque and cooked through. Take off the heat and stir in the sugar, lime juice and fish sauce.
3. Divide the soaked noodles between 4 deep bowls and ladle over the soup, removing the lemongrass pieces and kaffir lime leaves. Scatter over the Thai basil leaves and serve.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.