Name: Tom yum noodle soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon tom yum paste; 1 onion, chopped; 1 red capsicum, seeded, chopped; 4 cup (1l) vegetable stock; 200 gram rice stick noodles; 400 gram tofu, diced; 70 gram baby spinach; 1 cup beansprouts; 1/2 cup coriander sprigs; lime wedges, to serve

Tom yum noodle soup

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

1 tablespoon tom yum paste

1 onion, chopped

1 red capsicum, seeded, chopped

4 cup (1l) vegetable stock

200 gram rice stick noodles

400 gram tofu, diced

70 gram baby spinach

1 cup beansprouts

1/2 cup coriander sprigs

lime wedges, to serve

Method

1.Heat tom yum paste in a frying pan on medium for 1 minute, until fragrant. Add onion and capsicum, saute 2-3 minutes, until onion is tender.

2.Stir in stock. Bring to boil. Reduce heat and simmer 5 minutes.

3.Prepare noodles according to packet directions. Divide between bowls. Place tofu on top.

4.Stir spinach through stock. Ladle mixture into bowls. Top with beansprouts and coriander sprigs. Serve with lime wedges.

Tofu can be fried in a little oil before adding to soup, if desired.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%