Prawns Fettuccini with Cloudy Tom yum Carbonara

Cooking time: 30 minutes

Serving 1-2



1/2  bag                       Wild Rice Cloudy Tom Yum soup

70g                              Prawns

150g                            Cooked fettuccini

20g                              Coriander (finely chopped)

2                                  Lime leaves (finely chopped)

30g                              Shimeji mushrooms

2                                  Egg yolk

2 tbsp                          Parmesan cheese

2 tbsp                          Vegetable or rapeseed oil


To serve:

Black pepper



  1. Heat oil in the pan in medium heat until starting to smoke. Place lime leaves, shimeji mushrooms, and prawns. Stir fry for 3-5 minutes or until cooked
  2. Lower the heat down by a little, pour tom yum soup and stir
  3. Add fettucine and stir occasionally until fettuccini soaked up all the soup
  4. Add coriander, parmesan and egg yolk. Take the pan off heat and stir quickly until all blended together
  5. Plate and top with more parmesan cheese
  6. Enjoy!

Leave a comment

Please note, comments must be approved before they are published