The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Warming King Prawn Tom Yum Noodle Soup
A Thai classic with a Mindful Chef twist. Combine the zingy flavours of tom yum – lemongrass, red curry paste, chilli, lime – with brown rice noodles, hearty mushrooms and sustainably sourced king prawns. Add leafy pak choi for your greens.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime
- 110g baby tomatoes
- 120g chestnut mushrooms
- 1 chilli
- 100g brown rice noodles (Brown Rice Flour, Water)
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 handful of fresh coriander
- 1 pak choi
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
Nutritional Information
Calories: 407
Protein: 25g
Carbs: 49g
Fat: 13g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 chilli (use half)
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 unwaxed lime (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 pak choi (use half)
- 1 handful of fresh coriander (use half)
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 110g baby tomatoes
- 120g chestnut mushrooms (use half)
Nutritional Information
Calories: 455
Protein: 26g
Carbs: 57g
Fat: 15g
Warming King Prawn Tom Yum Noodle Soup
A Thai classic with a Mindful Chef twist. Combine the zingy flavours of tom yum – lemongrass, red curry paste, chilli, lime – with brown rice noodles, hearty mushrooms and sustainably sourced king prawns. Add leafy pak choi for your greens.
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No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out 2 medium saucepans, a measuring jug, a sieve & a grater
Prep time
- Deseed and thinly slice the chilli. Quarter the mushrooms. Halve the tomatoes. Zest then quarter the lime
Simmer simmer
- Heat a medium saucepan with 4 tsp oil on high heat. Once hot, add the mushrooms and cook for 3-4 mins. Then add the lemongrass puree, Thai curry paste, lime zest and chilli (or to taste)
- Cook for another 1-2 mins. Stir in the tomatoes, stock powder and 800ml hot water (400ml for 1 person). Bring to a boil and simmer for 6-8 mins
Boil the noodles
- Meanwhile, bring the other medium saucepan filled with salted hot water to a boil
- Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Build the dish
- Cut the pak choi into bite-sized pieces. Finely chop the coriander
- Add the prawns to the broth and simmer for 9 mins, until the prawns are pink and cooked through. Stir in the pak choi for the final 2 mins
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Stir half the coriander, juice from 2 lime wedges and the cooked noodles through the broth. Season with salt and pepper
- Share the tom yum noodle soup between bowls. Garnish with the remaining lime wedges, any remaining chilli (or to taste) and coriander
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