Tom Yum Soup

It has been over 10 years since someone gave me this recipe, and it has been a steady part of my life ever since. Don't think it is a very original recipe, more of a fusion recipe, but never the less it is very comforting and filling.

Tom Yum soup with calamari rings and prawns

 Serves 6.

1 bag of Tom Yum paste
1 onion
2-3 carrots
200g mange tout
1 can of coconut milk
1 can of chopped tomatoes
1½ Litre vegetable stock
400g flat rice sticks (noodles)
300g seafood.

Notes: You can make this soup with any kind of seafood I have found, if using fresh seafood, fry them off with the onions and set aside and ad for a minute or two at the end. if using pre cooked, ad for a minute or two before ready.

Put rice sticks in a bowl and cover with cold water, and set aside.
Peel and cut onion and carrots in preferred size pieces.
Fry of onion (and seafood if using fresh, see notes above), add carrots and fry for a few minutes until lightly cooked.
Ad chopped tomatoes, coconut milk and vegetable stock, and bring to a boil.
drain the water from the rice sticks, and ad them to the soup, letting it boil for a minute on medium heat.
Now add the seafood and mange tout, and let it cook until the rice sticks are al dente (as it will keep cooking in the hot soup), and the seafood properly heated though.

Enjoy

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