Tom Yum or Tom Yam is a hot and sour soup which originated in Thailand. ‘Tom’ in Thai refers to the boiling process, while yam means ‘mixed.’
Featuring Trident’s flavourful Tom Yum Goong soup base, this easy and delicious recipe will be your new weekday meal hero! Serve it as a flavourful appetizer or as a main dish with steamed white rice.
- Prep Time10 min
- Cook Time7 min
- Total Time17 min
- Yield2 Servings
- ½ red capsicum (diced)
- 1 spring onion (chopped)
- 1 ½ tbsp oil
- 2x 50g packs Trident Thai Tom Yum Goong Soup (or alternatively, you may use 2x 55g packs Trident Thai Style Creamy Tom Yum Rice Noodles)
- 150 g chicken breast (finely sliced)
- 100 g small peeled prawns
- 410 g can Chinese Mixed Vegetables (drained)
- 4 kaffir lime leaves
- Fish Sauce
- Juice of 1 lime
Heat oil in the wok and stir-fry capsicum and spring onion for 1 minute.
Add 3 1/2 cups water and Trident Tom Yum Goong Soup with the flavour sachets. Bring to boil and simmer for 3 minutes.
Add chicken, prawns, Chinese Mixed Vegetables and kaffir lime leaves. Simmer for 3 minutes or until chicken is cooked through.
Season to taste with Fish Sauce and lime juice. Serve.
NOTE: Use cooked Chinese stir-fry vegetables where the canned variety is unavailable
This recipe is courtesy of Trident Foods.