You can trust Tom when he says this soup is 100% ‘yum’, Chef! Made with an aromatic Thai paste, called tom yum, creamy coconut milk & white wine balance the spice while flat rice noodles soak up all the umami flavours. Infused with lemongrass and garnished with herbacous coriander, this soup is simply superb.
Serving guide
Choose your portion size.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Lemongrass & PAK CHOI
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice. Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems.
Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER NOW
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion and pak choi stems until golden, 4-5 minutes (shifting occasionally). Mix through the Garlic and Lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Stir through the tom yum paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk, 100ml [200ml|#7DA0D7 of water, and the pak choi leaves. Simmer until the leaves are wilted, 2-3 minutes.
SUPER SOUP
Remove the soup from the heat and mix through the cooked noodles, the juice from 1 [2]|#7DA0D7 Lime wedge/s, the lime zest (to taste) and the Chilli (to taste). Add a sweetener (to taste) and seasoning.
GRAB YOUR SPOON
Bowl up the tom yum soup and garnish with the coriander and Peanuts. Serve any remaining lime wedges on the side.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Lemongrass & PAK CHOI
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice. Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems.
Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER NOW
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion and pak choi stems until golden, 4-5 minutes (shifting occasionally). Mix through the Garlic and Lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Stir through the tom yum paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk, 100ml [200ml|#7DA0D7 of water, and the pak choi leaves. Simmer until the leaves are wilted, 2-3 minutes.
SUPER SOUP
Remove the soup from the heat and mix through the cooked noodles, the juice from 1 [2]|#7DA0D7 Lime wedge/s, the lime zest (to taste) and the Chilli (to taste). Add a sweetener (to taste) and seasoning.
GRAB YOUR SPOON
Bowl up the tom yum soup and garnish with the coriander and Peanuts. Serve any remaining lime wedges on the side.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Lemongrass & PAK CHOI
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice. Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems.
Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER NOW
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion and pak choi stems until golden, 6-7 minutes (shifting occasionally). Mix through the Garlic and Lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 2-3 minutes. Stir through the tom yum paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk, 300ml [400ml|#7DA0D7 of water, and the pak choi leaves. Simmer until the leaves are wilted, 4-5 minutes.
SUPER SOUP
Remove the soup from the heat and mix through the cooked noodles, the juice from 3 [4]|#7DA0D7 Lime wedges, the lime zest (to taste) and the Chilli (to taste). Add a sweetener (to taste) and seasoning.
GRAB YOUR SPOON
Bowl up the tom yum soup and garnish with the coriander and Peanuts. Serve any remaining lime wedges on the side.
Flat Rice Noodles - 150g
Lemongrass - 2 sticks
Pak Choi - 450g
Peanuts - 30g
Onions - 2
Garlic Cloves - 2
White Wine - 45ml
Tom Yum Paste - 90ml
Coconut Milk - 600ml
Limes - 2
Fresh Chillies - 2
Fresh Coriander - 8g
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Lemongrass & PAK CHOI
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice. Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems.
Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER NOW
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion and pak choi stems until golden, 6-7 minutes (shifting occasionally). Mix through the Garlic and Lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 2-3 minutes. Stir through the tom yum paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk, 300ml [400ml|#7DA0D7 of water, and the pak choi leaves. Simmer until the leaves are wilted, 4-5 minutes.
SUPER SOUP
Remove the soup from the heat and mix through the cooked noodles, the juice from 3 [4]|#7DA0D7 Lime wedges, the lime zest (to taste) and the Chilli (to taste). Add a sweetener (to taste) and seasoning.
GRAB YOUR SPOON
Bowl up the tom yum soup and garnish with the coriander and Peanuts. Serve any remaining lime wedges on the side.
Flat Rice Noodles - 200g
Lemongrass - 2 sticks
Pak Choi - 600g
Peanuts - 40g
Onions - 2
Garlic Cloves - 2
White Wine - 60ml
Tom Yum Paste - 125ml
Coconut Milk - 800ml
Limes - 2
Fresh Chillies - 2
Fresh Coriander - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R319.15
for 4 servings · R79.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Coconut Milk needs 800 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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White Wine needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Lemongrass - 2 sticksFresh Lemongrass 30 g R14.99 · whole pack (size can't be divided)R14.99
Not in the Woolies basket — source these elsewhere:
- Tom Yum Paste
- Flat Rice Noodles
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tom Yum Soup & Rice Noodles?
The preparation time for Tom Yum Soup & Rice Noodles with lemongrass & pak choi is between 25 and 45 minutes.
What is the total time required to make Tom Yum Soup & Rice Noodles with lemongrass & pak choi?
The total time required to make Tom Yum Soup & Rice Noodles with lemongrass & pak choi is between 40 and 60 minutes.
How many servings does Tom Yum Soup & Rice Noodles provide?
4 servings
What are the main ingredients in Tom Yum Soup & Rice Noodles?
Chilli, Coconut Milk, Flat Rice Noodles, Fresh Coriander, Garlic, Lemongrass, Lime, Onion, Pak Choi, Peanuts, Tom Yum Paste, White Wine
What is the nutritional information of Tom Yum Soup & Rice Noodles?
Calories: 750, Carbs: 85 grams, Fat: grams, Protein: 12.9 grams, Sugar: 13 grams, Salt: 536 grams
How do I prepare Tom Yum Soup & Rice Noodles?
OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. ALL TOGETHER NOW: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and pak choi stems until golden, 4-5 minutes (shifting occasionally). Mix through the garlic and lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Stir through the tom yum paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk, 100ml [200ml|#7DA0D7 of water, and the pak choi leaves. Simmer until the leaves are wilted, 2-3 minutes. GRAB YOUR SPOON: Bowl up the tom yum soup and garnish with the coriander and peanuts. Serve any remaining lime wedges on the side. PEANUTS: Place the peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LEMONGRASS & PAK CHOI: Slice the root end off the lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice. Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. SUPER SOUP: Remove the soup from the heat and mix through the cooked noodles, the juice from 1 [2]|#7DA0D7 lime wedge/s, the lime zest (to taste) and the chilli (to taste). Add a sweetener (to taste) and seasoning.
What should be prepared from my kitchen to make Tom Yum Soup & Rice Noodles?
Chilli, Coconut Milk, Flat Rice Noodles, Fresh Coriander, Garlic, Lemongrass, Lime, Onion, Pak Choi, Peanuts, Tom Yum Paste, White Wine
How many calories does Tom Yum Soup & Rice Noodles have?
750 calories
How much fat content does Tom Yum Soup & Rice Noodles have?
grams