Cloudy Tom Yum Cream Soup

Cooking time: 10-15 minutes

Serving: 1-2

Ingredients:

• 1 bag Wild Rice Cloudy Tom Yum soup
• 150g prawns
• 100g whipped cream or milk
• 2 tbsp unsalted butter
• 1 tbsp corn starch

To serve:

• Black pepper
• Basil leaves
• Bread or baguette (optional)

Method:

1. Boil prawns until cooked (about 3 minutes). Run through cold water and cut into small cubes.
2. Strain all bits out of Wild Rice Tom Yum soup and add to a mixer along with prawns. Mix well.
3. Add unsalted butter to a medium-heated frying pan. Add corn starch and stir until cooked.
4. Add whipped cream or milk. Follow with Tom Yum soup.
5. Pour into a soup bowl. Top with basil leaves and black pepper.
6. Serve with bread or baguette.

Enjoy!