Seafood tom yum soup
A delicious light and tasty soup full of fresh vegetables and seafood. This recipe is super easy to make and makes for a great light lunch.
SERVES
4
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Dinner
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Dinner
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Method
- In a large pot bring to the boil the coconut water, coconut cream, water, tom yum paste and lemon juice
- Add the sliced carrots, broccoli florets, pineapple pieces and mussels
- Cook until the mussels have opened and the vegetables are tender
- Add the prawns and squid and continue to cook for approximately 1 minute
- Reomve from heat and stir through sliced spring onions
- Serve in bowls and garnish with chopped coriander and bean sprouts
-
2 cupscoconut water
-
50 mlcoconut cream
-
1/2 cupwater
-
2 tbsptom yum paste
-
1 tbsplemon juice
-
1carrots, thinly sliced
-
1 1/2 cupsbroccoli florets
-
1/4 cuppineapple pieces
-
8whole mussels
-
75 graw shelled prawns
-
150 gsquid, sliced
-
2spring onions, sliced
-
1/4 cupfresh corainder, chopped
-
1 cupbean sprouts
Per serve
-
Energy1415kJ
-
Total Fat6.8g
-
Saturated Fat2.9g
-
Total Carbohydrate42.2g
-
Sugars8g
-
Dietary Fibre21.6g
-
Sodium549mg
Method
- In a large pot bring to the boil the coconut water, coconut cream, water, tom yum paste and lemon juice
- Add the sliced carrots, broccoli florets, pineapple pieces and mussels
- Cook until the mussels have opened and the vegetables are tender
- Add the prawns and squid and continue to cook for approximately 1 minute
- Reomve from heat and stir through sliced spring onions
- Serve in bowls and garnish with chopped coriander and bean sprouts
Ingredients
-
2 cupscoconut water
-
50 mlcoconut cream
-
1/2 cupwater
-
2 tbsptom yum paste
-
1 tbsplemon juice
-
1carrots, thinly sliced
-
1 1/2 cupsbroccoli florets
-
1/4 cuppineapple pieces
-
8whole mussels
-
75 graw shelled prawns
-
150 gsquid, sliced
-
2spring onions, sliced
-
1/4 cupfresh corainder, chopped
-
1 cupbean sprouts
Ingredients
-
2 cupscoconut water
-
50 mlcoconut cream
-
1/2 cupwater
-
2 tbsptom yum paste
-
1 tbsplemon juice
-
1carrots, thinly sliced
-
1 1/2 cupsbroccoli florets
-
1/4 cuppineapple pieces
-
8whole mussels
-
75 graw shelled prawns
-
150 gsquid, sliced
-
2spring onions, sliced
-
1/4 cupfresh corainder, chopped
-
1 cupbean sprouts
Nutrition Facts
Per serve
-
Energy1415kJ
-
Total Fat6.8g
-
Saturated Fat2.9g
-
Total Carbohydrate42.2g
-
Sugars8g
-
Dietary Fibre21.6g
-
Sodium549mg
Method
- In a large pot bring to the boil the coconut water, coconut cream, water, tom yum paste and lemon juice
- Add the sliced carrots, broccoli florets, pineapple pieces and mussels
- Cook until the mussels have opened and the vegetables are tender
- Add the prawns and squid and continue to cook for approximately 1 minute
- Reomve from heat and stir through sliced spring onions
- Serve in bowls and garnish with chopped coriander and bean sprouts