Tom Yum Prawns & Rice Noodles with Chinese Broccoli & Thai Basil

Prepare Ingredients:

Wash the fresh produce. Peel and mince the garlic and ginger. Trim off the ends of the Chinese broccoli stems; roughly chop the leaves. Pick the basil leaves; discarding stems.

Cook Aromatics:

In a large pan, heat 2 teaspoons of oil on medium until hot. Add the garlic and ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Carefully add the tom yum paste. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant.

Add Vegetables:

Add the Chinese broccoli, half the basil and 50 mls of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the Chinese broccoli has wilted.

Cook Rice Noodles:

While the vegetables cook, boil some water in a medium-large pot. Add rice noodles and cook for 6 minutes. Shake while draining to help separate the strands.

Finish Tom Yum:

Add the prawns and coconut milk to the pan. Cook, stirring frequently to coat the noodles in sauce, 3 to 4 minutes, or until the prawns are cooked through. Transfer the noodles to the pan and heat through for about 30 seconds. Remove from heat.

You Plate It:

Divide between bowls. Garnish with the peanuts, and remaining basil. Enjoy!