Thai Style Tom Yum Miso Soup w

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Hot water		450ml
Miso (red or mixed)		40g
Dashi stock granules		2g
Fish sauce (nam pla)		1 tbsp
Baby mushrooms		10
Red chilli		1/2
Lemon juice		1
Coriander		20-30g
Frozen prawns		8-10

Method

Prep

5min

Cook

5min

Defrost the prawns. Use the coriander stalks, keep the leaves for later.

Put the dashi stock granules in the hot water in a pan and add the miso through a strainer or dissolved in a ladle to prevent lumps. Add the sliced chilli and the whole mushrooms.

Cook for 1 minute then add the chopped coriander stalks and squeeze in the whole lemon.The water should reduce to about 400ml.

Add the coriander leaves and turn the heat off. Close your eyes and you'll feel you're in Bangkok...or Tokyo...or London.

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