Prawn Dumplings & Tom Yum Noodle Hot-Pot
with Crispy Chilli Oil & Coriander
- Gluten
- Molluscs
- Wheat
- Fish
- Eggs
- Sesame
- Crustaceans
- Soy
- Gluten
- May contain traces of allergens
Dive into a steaming bowl of comfort with plump prawn and ginger dumplings swimming in a fragrant, soul-warming broth. We’ve loaded it with sweet potato noodles and finished with a drizzle of crispy chilli oil and coriander for a punchy, restaurant-quality kick.
Ingredients
1
Sweet Potato Noodles
1 packet
Asian Greens
1
Tomato
2
Garlic
1
Spring Onion
1 sachet
Crispy Shallots
1 sachet
Chilli Flakes
1 packet
Tom Yum Paste
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 sachet
Vegetable Stock Pot
1
Prawn & Ginger Dumpling
(Contains: Wheat, Fish, Molluscs, Eggs, Gluten, Sesame, Crustaceans, Soy)
1 packet
Coriander
Not included in your delivery
1 tbs
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
1 tsp
vinegar (white wine or rice wine)
2.5 cup
Boiling water
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water.
• Cook sweet potato noodles over medium-high heat, stirring occasionally with a
fork to separate, until tender, 4-6 minutes.
• Drain, rinse and drizzle with olive oil. Transfer to a bowl and cover to keep warm.
- Meanwhile, roughly chop Asian greens. Thinly slice tomato into wedges. Finely
chop garlic. Thinly slice spring onion (see ingredients).
• In a small heatproof bowl, combine garlic, crispy shallots, the soy sauce,
vinegar, a good pinch of sugar and a pinch of chilli flakes (if using).
• Return empty saucepan to high heat and cook olive oil (1/2 tbsp per person), until
just smoking, 30 seconds-1 minute.
• Carefully pour oil over the garlic mixture. Set aside.
TIP: The hot oil will bubble up and ‘cook’ the garlic.
• Return saucepan to high heat with the boiling water (see ingredients),
tom yum paste, oyster sauce, stock concentrate and the brown sugar.
• Add prawn & ginger dumplings and cook, uncovered, until tender and heated
through, 4-5 minutes.
• In the last minute of cook time, add cooked noodles, Asian greens and tomato,
stirring, until wilted. Season to taste with salt and pepper.
• Divide prawn dumplings and tom yum noodle hot-pot between bowls.
• Drizzle over crispy chilli oil and garnish with spring onion.
• Tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The tom yum broth was widely praised for its bold, fragrant flavour, though some found it milder than expected and added extra chilli to boost the heat.
- Ease of prep: Most found the dish straightforward and quick to pull together, though a few noted the instructions could be clearer in places.
- Suggestions: To avoid the noodles absorbing all the broth, several customers recommended adding them to the bowl first, then ladling the soup and dumplings over the top. Some also suggested swapping the prawn dumplings for plain peeled prawns or pork dumplings for a less overpowering result.
- Leftovers: At least one customer noted the dish stretched across three meals and held up well.
- Portions: A few cooking for four found the noodle quantity too generous relative to the broth, and suggested using only one pack of noodles for a better balance.
- Spice level: Some found the dish quite spicy, particularly those cooking for children, so those sensitive to heat may want to reduce the chilli flakes or crispy chilli oil.
