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.
SERVES4
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
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
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research