Prawn tom yum

Prawn tom yum

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

This tom yum is packed with soba noodles, tofu, cherry tomatoes, bok choy, prawns and bean sprouts – it is hearty enough for a main meal.

Featured in
Mushroom recipes, Noodle recipes


  • 270g soba noodles
  • 2 tablespoons tom yum paste
  • 2L (8 cups) Massel vegetable liquid stock
  • 1 tablespoon coconut sugar
  • 250g punnet cherry tomatoes, halved
  • 10 button mushrooms, sliced
  • 4 baby bok choy, halved lengthways
  • 1 tablespoon fish sauce
  • 1 tablespoons soy sauce
  • 12 green prawns, peeled, tails intact, deveined
  • 100g firm silken tofu, cut into 1cm pieces
  • 1/2 cup bean sprouts
  • 1/2 cup fresh coriander, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1 lime, cut into wedges


  • Step 1
    Cook the noodles according to packet instructions. Drain and divide among serving bowls. Combine the tom yum paste and stock in a saucepan over medium-high heat.
  • Step 2
    Bring to the boil, then add sugar, cherry tomato, mushroom and bok choy. Cook for 3-4 minutes, then season with fish and soy sauces to taste. Add the prawns and cook for a further 1 minute or until just cooked.
  • Step 3
    Divide the tofu among serving bowls then ladle over the soup. Top with bean sprouts and herbs, and serve with lime wedges on the side.

  • Author: Valli Little
  • Image credit: Mark Roper
  • Publication:



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