Cloudy Tom Yum Cream Soup

Cooking time: 10-15 minutes

Serving: 1-2



  • 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)


  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.



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