Tom Yum Noodle
If you ever get bored with the classic Thai Tom Yum Soup, then I suggest you to try Tom Yum Noodle with Prawns. This dish is very easy to make! With little twist of adding rice noodle in the tom yum soup the dish takes on completely different textures and appearance.
Tom Yum Noodle is actually very popular due to its intense flavors of sour, spicy and sweet combined with the rice noodle. To prepare the dish, just follow the tom yum soup recipe and add your choice of noodle.
Tom yum soup is delicious when made with prawns. Sometimes chicken is also substituted. A good part of chicken to use for Thai soups is tenderloin cubes.
I chose to use rice vermicelli (Sen Mee) noodle as it is my favorite type. It needs to cook in boiling water for about 3-5 minutes before draining. Rice vermicelli cooks shorter than other thicker threads.
You may use any other type of rice noodles such as "wide flat rice noodle - sen yai" or "medium flat rice noodle - sen lek". Sometimes "glass noodle or mung bean thread noodle – wun sen" is often used. You can even use egg noodle, I suggest using thin and small threads which goes well with soups.
The soup is preferably made of chicken stock either fresh stock or from cubes. Once the chicken stock is made, you can store the left over stock in the freezer.
If you run out of time, you may buy Tom Yum cubes which consist of all tom yum ingredients and flavors! This means you may not need to season or add the fresh "krueng tom yum" ingredients at all. Use two cubes for making 2 portions. Add more cube for stronger flavors.
Another choice for saving preparation and cost of fresh ingredients is using "tom yum paste". These food products can be found in most of Asian stores.
You may consider using these instant tom yum products as they contain MSG. Personally, I believe there is nothing quite like a fresh made Tom Yum. The flavors are unbeatable!
Tom Yum Noodle with Prawns
kuay tiew tom yum goong
Preparation: 20 minutes
Cook Time: 20 minutes
Spicy Level: mild
Rice vermicelli (Sen Mee) half a pack
Uncooked medium sized prawns removed shell and deveined, leave tail intact 250 g
Tomato medium size quartered 2 wholes
Oyster mushroom washed and tear into thin strips ½ cup (optional)
Red Thai chilies smashed ½ tsp (optional)
Lemongrass sliced 2 stalks
Galangal sliced ½ cup
Shallots gently smashed 2 tbsp
Kaffir lime leaves torn half 4-6 leaves
Full cream milk ½ cup
Chicken stock 2 cups
Coriander leaves ¼ cup
Fish sauce 1 tbsp
Salt 1 tsp
Lime juice 4 tbsp
Thai roasted chili paste 1 ½ tbsp (increase for a stronger flavor!)
Let's get started!
How to make:
Step 1 – Making the soup
- Bring chicken stock to a rapid boil, then add “krueng tom yum”; galangal, lemongrass, shallot, crushed red Thai chili, and kaffir lime leaves. Let the tom yum ingredients discharge the aromatic flavors for a few minutes.
- Season with fish sauce, chili paste, salt and lime juice.
- Over the rapid boiling, add prawns until slightly cooked approximately a few minutes, and then add mushroom.
- Turn the heat off and pour milk with some coriander leaves.
- Cover the lid.
Step 2 – Prepare noodle
- Bring water to boil and add rice vermicelli until cook or approximately 5 minutes.
- Rinse the noodle through cold water and drain.
- Add noodle and tom yum soup in a bowl. Sprinkle some coriander leaves.
- Serve hot. Enjoy!
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