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.
SERVES 4 – PREP 10 MINS – COOK 15 MINS
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