Quick Tom Yum Soup with Poached Egg
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
9 mins
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Servings
3
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Course
Main Course
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Cuisine
Chinese
Quick Tom Yum Soup with Poached Egg
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A hot and spicy soup with king prawns, noodles, tomatoes, mushroom and a poached egg with a coriander garnish.
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Ingredients
- 600 mls boiling water
- 9 Baby plum tomatoes
- 3 chestnut mushrooms sliced
- 1 ½ heets Medium noodles
- 4 generous tsp tom yum paste
- 18 king prawns
- Small handful of fresh coriander leaves chopped
- 3 eggs
- plash distilled white vinegar
Instructions
- Place all the ingredients except the coriander, eggs and vinegar into the boiling water (use a kettle) bring to the boil and then simmer until the noodles and prawns are cooked (about 4 minutes).
- Meanwhile lower the eggs one by one into a saucepan of boiling water with a splash of vinegar.
- Cook for 4 minutes for a slightly runny centre, then remove with a slotted spoon and drain on some kitchen paper.
- Divide the soup between 3 bowls, place the egg on top and garnish with the chopped coriander.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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