A hot and spicy soup with king prawns, noodles, tomatoes, mushroom and a poached egg with a coriander garnish.
Course Main
Cuisine Chinese
Prep Time 5 minutesminutes
Cook Time 4 minutesminutes
Total Time 9 minutesminutes
Servings 3
Author Camilla Hawkins
Ingredients
600mlsBoiling water
9Baby plum tomatoes
3Chestnut mushroomssliced
1 ½SheetsMedium noodles
4generous tspTom Yum Paste
18King Prawns
Small handful of fresh coriander leaveschopped
3Eggs
SplashDistilled 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.