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
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner

Method

  1. In a large pot bring to the boil the coconut water, coconut cream, water, tom yum paste and lemon juice
  2. Add the sliced carrots, broccoli florets, pineapple pieces and mussels
  3. Cook until the mussels have opened and the vegetables are tender
  4. Add the prawns and squid and continue to cook for approximately 1 minute
  5. Reomve from heat and stir through sliced spring onions
  6. Serve in bowls and garnish with chopped coriander and bean sprouts
  • 2 cups
    coconut water
  • 50 ml
    coconut cream
  • 1/2 cup
    water
  • 2 tbsp
    tom yum paste
  • 1 tbsp
    lemon juice
  • 1 
    carrots, thinly sliced
  • 1 1/2 cups
    broccoli florets
  • 1/4 cup
    pineapple pieces
  • 8 
    whole mussels
  • 75 g
    raw shelled prawns
  • 150 g
    squid, sliced
  • 2 
    spring onions, sliced
  • 1/4 cup
    fresh corainder, chopped
  • 1 cup
    bean sprouts
Per serve
  • Energy
    1415kJ
  • Total Fat
    6.8g
  • Saturated Fat
    2.9g
  • Total Carbohydrate
    42.2g
  • Sugars
    8g
  • Dietary Fibre
    21.6g
  • Sodium
    549mg

Method

  1. In a large pot bring to the boil the coconut water, coconut cream, water, tom yum paste and lemon juice
  2. Add the sliced carrots, broccoli florets, pineapple pieces and mussels
  3. Cook until the mussels have opened and the vegetables are tender
  4. Add the prawns and squid and continue to cook for approximately 1 minute
  5. Reomve from heat and stir through sliced spring onions
  6. Serve in bowls and garnish with chopped coriander and bean sprouts