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Tom Yum Soup with Poached Egg in a bowl.
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4.89 from 9 votes

Quick Tom Yum Soup with Poached Egg

A hot and spicy soup with king prawns, noodles, tomatoes, mushroom and a poached egg with a coriander garnish.
Course Main
Cuisine Chinese
Keyword Noodles, Prawns, tom yum paste
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 3
Author Camilla Hawkins


  • 600 mls Boiling water
  • 9 Baby plum tomatoes
  • 3 Chestnut mushrooms sliced
  • 1 ½ Sheets Medium noodles
  • 4 generous tsp Tom Yum Paste
  • 18 King Prawns
  • Small handful of fresh coriander leaves chopped
  • 3 Eggs
  • Splash Distilled white vinegar


  • 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.