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Tom Yum Prawn Noodle Soup

Tom Yum Prawn Noodle Soup

Tom Yum Prawn Noodle Soup

with Asian Veggies & Crispy Shallots

Get up to $200 off!

Chicken noodle soup has never tasted better, especially when you have our new Tom Yum paste on hand. Stir it in with some coconut milk, soy sauce and Asian greens and you'll have a soup worth staying in for.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Eggs

•Gluten

•Wheat

•Crustaceans

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat;)

1 packet

Celery

1 packet

Asian Greens

1 packet

Peeled Prawns

(Contains: Crustaceans;)

1 packet

tom yum paste

1 packet

Coconut Milk

1 sachet

Vegetable Stock Powder

1 sachet

crispy shallots

Not included in your delivery

olive oil

1.25 cup

water

½ tbs

soy sauce

(Contains: Gluten, Soy;)

1 tsp

brown sugar

1 tsp

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2463 kJ

Calories588 kcal

Fat29.2 g

of which saturates19 g

Carbohydrate64.2 g

of which sugars9.6 g

Dietary Fibre11.1 g

Protein24.1 g

Sodium2682 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

1

• Boil the kettle. Half-fill a large saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

2

• Meanwhile, finely chop celery. • Roughly chop Asian greens.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook celery until slightly softened 1-2 minutes. • Add prawns, tossing, until pink and starting to curl up, 3-4 minutes. Season with salt and pepper. • Add tom yum paste and cook, until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder, the water, soy sauce, brown sugar, vinegar and Asian greens, and simmer until slightly reduced, 1-2 minutes. • Add cooked egg noodles, tossing to combine, 1 minute.

4

• Divide tom yum prawn noodle soup between bowls. • Top with crispy shallots to serve. Enjoy!

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