Tom Yum Yum soup

Quick, zingy and delicious, stuffed full of veggies (you can substitute or add in more!) and prawns. Enjoy with quinoa or maybe buckwheat soba noodles, or just as is. Make enough for leftovers tomorrow.

Adapted from Waitrose magazine.

Serves 4 (store half in fridge); Prep 10 mins; Cook 30 mins

Ingredients

8 tbsp Tom Yum paste

2 x 400ml can coconut milk

800ml veg stock (boiled water with 2 stock cubes or 2 tbsp bouillon)

Veggies: for example:

• 2 handfuls mange tout or sugar snaps

• 1 small mug of frozen peas

• 2 handfuls chopped broccoli

• 1 small mug quartered mushrooms

• 2 handfuls finely chopped cavolo nero

• 2 tomatoes, cut into 8 wedges

400g frozen raw king prawns

2 limes, juiced

3 tbsp fish sauce

Garnish

8 spring onions, finely sliced

Handful chopped peanuts

Handful chopped coriander or flat leaf parsley

Method

Put the paste in a large saucepan with the coconut milk and stock. Bring to a simmer. Add the veggies, simmer for 3 minutes. Add the prawns, simmer for 2 minutes. Add the lime juice and fish sauce, cook for 1 further minute.

Serve in bowls sprinkled with the spring onions, peanuts and herbs.

Add some cooked quinoa or buckwheat noodles if you like.