NZ Woman's Weekly

Tom yum goong soup and noodles

  • Meal Type

  • Total time

    30 minutes
  • Servings

  • Courses


Ready in 30 minutes, serves 4.

The most delicious New Year’s resolution in a bowl.

  • 250g dried rice stick noodles
  • 4 cups chicken stock
  • 2 tbsp tom yum paste
  • 24 small prawns, washed and peeled, tails on
  • 4 kaffir lime leaves, sliced
  • Zest and juice of 1 lime
  • 1 cup mixed mushrooms such as shitake, oyster and straw
  • 425g canned whole baby corn, drained
  • 1 cup coriander leaves
  • 1 lime for garnish

1. Place noodles in a bowl and cover with boiling water. Leave for 15 minutes. Drain.

2. Boil chicken stock in a large saucepan with tom yum paste.

3. Add all the remaining ingredients except coriander leaves to the stock. Cook for 5 minutes.

4. Divide noodles into 4 bowls. Ladle over the hot stock and top with coriander leaves. Garnish each bowl with a lime wedge.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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