Eva Pau's Asian Kitchen S230 Minutes

Prawn Tom Yum Soup with Noodles

Name: Prawn Tom Yum Soup with Noodles
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 200g frozen prawns, peeled & deveined; 2inch piece of galangal; 5 lime leaves ( frozen or substitute with Lime zest, do not use dried lime leaves); 1 banana shallot; 3 stalks lemongrass; Bunch of coriander; 3 garlic cloves; 80g oyster mushrooms; 3 tbsp fish sauce; 2 tbsp thai chilli paste; 2 tbsp lime juice; 1 tsp salt; 200g rice vermicelli noodles cooked; To Garnish:; Extra coriander and red chillies.

Eva PauFrom the series · Eva Pau's Asian Kitchen S2

30 min totalServes 2Easy

Time30 min

Serves2

SkillEasy

ShowEva Pau's Asian Kitchen

Method

Peel and slice your galangal, finely chop your shallot, cut the white part off the lemon grass and just use the roots, cut the leaves off a bunch of coriander and just use the root, crush the cloves of garlic.

Add a litre of water to a pot. Once boiling add in your galangal, lime leaves, banana shallot, lemongrass, coriander roots, garlic. Let it boil for 2 minutes.

Add in your prawns and mushrooms and simmer for 4minutes.

Add in your fish sauce, chilli paste, lime juice, salt and tom yum paste. Simmer for a further minute.

Divide the cooked noodles amongst the bowls and pour over your tom yum soup. Garnish with some coriander and red chillies.

Cook's notes

Galangal is a cousin of ginger but very much its own thing — it smells of pine needles and black pepper, with a fresh, citrussy taste and a good dose of peppery heat. Peel it with a teaspoon, just as you would ginger, then slice it thinly.
Use fresh or frozen lime leaves, never dried — dried ones have lost the perfume the broth depends on.
Soak the vermicelli in just-boiled water for about five minutes, then drain and rinse in cold water so they don't turn to mush while the soup finishes.
Leave the big aromatics — lemongrass, galangal, lime leaves — behind in the pot when you ladle out; they've done their job and aren't for eating.
Prawn is my favourite, but chicken or tofu work just as well — and a bag of frozen peeled and deveined prawns in the freezer means all the work is done for you.

Serve with It's a meal in a bowl as written, but a plate of lime wedges and extra coriander on the table lets everyone tune their own. A few more prawns or some shredded chicken stretch it to feed more.

Make ahead & storage The broth keeps two to three days in the fridge and reheats well, but store the cooked noodles separately and add them fresh at serving or they'll swell and turn soft.

30 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen S2 · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

538kcal

25gprotein

108gcarbs

2gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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