Tom Yum Noodle SoupIn a pot, add water enough to cook the noodles. Over medium high heat, bring it to a boil. Once boiled, add the noodles and cook for 1½ minutes, drain and set aside.
While boiling water (for noodles), add the chicken broth, lemongrass, galangal, kaffir lime leaves and chilies (see notes 2) in a large saucepan. Over medium high heat, bring the stock to a boil. Once boiled, simmer covered for 15 minutes. Discard the lemongrass, galangal, kaffir lime leaves and chilies(optional). Turn the heat to medium high and add the fish sauce, lime juice, chili paste, sugar and salt. Taste and adjust seasoning according to your preference. Add the onions, tomatoes and mushrooms. Let it cook for 1-2 minutes or until almost soft. Add the prawns and cook for another 1-2 minutes or until prawn is almost cooked through. Add the noodles in, give it a taste and adjust seasoning if necessary. Garnish with cilantro and serve immediately. |
Ingredients3.75 oz rice vermicelli, soaked in water for 5 minutes
4 cups prawn stock, chicken broth or water (see notes 1) 4 lemongrass stalks, bruised and cut into 3" length 2" galangal (blue ginger), peeled 12 kaffir lime leaves, bruised |
1 fresh red chili, sliced
1 fresh green chili, sliced 1-5 fresh bird eye chilies, cut in half 2 - 3 tbs fish sauce 2 - 3 tbs lime juice 2 - 3 tbs Thai roasted chili paste ½ tsp brown sugar Salt to taste |
½ small onion, cut into small squares
½ tomato, cut into thin wedges 4 baby bella mushroom, sliced 12 raw, peeled large shrimp Cilantro |