Easy and quick all in one meal! If you like spice, this could be for you.
Tom yum paste
I used Lobo tom yum paste for this stew. They’ve recommended cooking instructions at the back which you can follow.
It’s suggested to submerge tom yum packet inside of the packaging in hot water for a minute.
Meats
I used king prawns for this tom yum stew. Devein the prawns before using them to have a better taste. Feel free to add more meats if you’d like! For example, scallops, mussels, chicken or squid.
Substitute
Mussels, scallops, chicken, squid
Vegetables
I added chopped white cabbage in to the tom yum stew. Details for other vegetables you can add below!
Substitute
Courgette/aubergine/pak choi
Noodles
I used mung bean noodles for this recipe. Similar to glass noodles!
Substitute
Vermicelli
Link to the video version!
Total time: 20 minutes
Serves 2-3
Ingredients:
30g Lobo tom yum paste
225g raw king prawns
277g head White cabbage (roughly chopped)
198g firm tofu (cubed)
50g Mung bean noodles
3 sprigs of fresh parsley
1/2 tbsp fish sauce
Method:
Boil 2 cups of water in a pot. Add in the tom yum paste.
Add in the king prawns followed by mung bean noodles, chopped white cabbage and firm tofu cubes. Simmer on medium heat for about 3-5 minutes.
Stir in some fresh parsley and mix in fish sauce to taste.
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