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Tom yum soup and prawn toasties

Tom yum soup and prawn toasties

Mushrooms add an earthy, umami flavour to this broth.

  • Serves 4
  • Less than 30 minutes


  • Toasties:
  • 400g prawn or shrimp meat
  • 2 egg whites
  • 1 Tbsp (15ml) cornflour
  • 1 Tbsp (15ml) soy sauce
  • 1 tsp (5ml) sesame oil
  • 2 spring onions, finely chopped
  • Pinch salt
  • 8 slices white bread, crust removed
  • ½ cup (125ml) sesame seeds
  • Glug Canola oil, for shallow frying
  • Broth:
  • 1 Tbsp (15ml) sesame oil
  • 3 Tbsp (45ml) tom yum paste
  • 2 Tbsp (30ml) fish sauce
  • 2 Tbsp (30ml) soy sauce
  • Juice (30ml) of ½ lemon
  • 4 cups (1L) vegetable stock
  • 1 cup (250ml) coconut milk
  • 2 punnets (100g each) shiitake mushrooms
  • 1 packet (200g) baby pak choi, halved


  1. Pat prawn or shrimp meat dry with kitchen paper.
  2. Whisk egg whites and cornflour together and add prawn meat.
  3. Stir in soy sauce, sesame oil, spring onions and salt.
  4. Roll bread flat with a rolling pin.
  5. Spread prawn mixture on bread and dip in sesame seeds.
  6. Slice into fingers or triangles and chill in the fridge for about 5 minutes.
  7. Shallow-fry in a pan for 1-2 minutes or until golden on both sides.
  8. Drain on kitchen paper and keep warm.
  9. Heat sesame oil in a pot and flash-fry paste.
  10. Add fish sauce, soy sauce and lemon juice.
  11. Top with stock and coconut milk, and simmer for about 10 minutes.
  12. Add mushrooms and pak choi, and cook for another 3-5 minutes.
  13. Serve broth with prawn toasties on the side.
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