Prawns contain omega 3 fatty acids, vitamins B, B12, B6 and D, along with potassium, zinc, magnesium, phosphorus, so are perfect to make a healthy prawn tom yam soup.


1.4 litres vegetable or chicken stock

3tsp tom yam paste

2 lemongrass stalks, halved

5 dried lime leaves (we used Barts)

2 sweet potatoes, cubed

Juice of 2 limes

12 button mushrooms, halved

1 red chilli, deseeded and sliced (if you like)

300g raw prawns

small bunch coriander leaves


1 Put stock and tom yam paste into a large pan, stir to combine. Add lemon grass, lime leaves and sweet potatoes. Bring to the boil and simmer for 10 mins.

2 Add lime juice, mushrooms, red chilli (if using) and prawns. Simmer for 3 mins until prawns turn pink.

3 Check the potatoes are tender, then ladel into bowls. Scatter with coriander leaves. The flavour will intensify if you prepare ahead, but remember to heat thoroughly.

Per serving:172 cals, 3g fat (0.2g saturated), 22g carbs