• Store In a Cool, Dry Place. 
• Once Opened Keep Refrigerated. And Use Within 4 Weeks.

RECIPE 

Tom Yam Sour & Spicy Soup with Prawns - Serves 3–4 / Prep. time 10 min

• Ingredients: 
• 70 g Tom Yam Chilli paste
• 10–12 headless prawns, about 200 g (also great with white fish or any protein of your choice)
•  8–10 mushrooms (quartered)
• 2 tomatoes (quartered)
• 400 ml water or broth
• ½ Tbsp. sugar
• 1 pinch of salt
• 1 lime or lemon
• 2½ Tbsp. Thai premium fish sauce
• Optional: 100 ml evaporated milk (unsweetened) or coconut milk (for the creamy version of the soup)
• Optional herbs: 1 lemongrass stalk, 2 slices of galangal and 2 Thai lime leaves
• Preparation: 
• Put 400 ml of water in a sauce pot. Add Tom Yam Chilli paste and optional herbs*. Bring to a boil.
• Add the prawns, mushrooms and tomatoes.
• Add the evaporated milk (unless you prefer the clear soup version) and season to taste with fish sauce, sugar and salt.
• Simmer until cooked through.
• Remove from the heat and add a squeeze of lime or lemon juice to taste.
• Chef Nooror’s Tip: Garnish with coriander leaves and serve hot with Thai Jasmine rice to make this soup a full meal!
• For a vegetarian Tom Yam, replace the prawns with more mushrooms and replace fish sauce by light soya sauce.

THIS PRODUCT

• 70 g 
• Hot chilli 
• Vegetarian
• Halaal
• Gluten free
• Handmade
• Free from preservatives and colouring
• No MSG
• Authentic Thai Cuisine
• Exclusive to Woolworths

ABOUT

Create authentic Thai meals at home with this chef created sauces, curry pastes, recipe starters and ready to eat soups. Chef Nooror opened the first Blue Elephant restaurant in 1980 to share her love and knowledge of Thai cuisine.