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.
- 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.