Royal Steamboat Tom Yum Noodles (Creamy Tom Yum)
Ingredients
- 2pcs Mi Urai
- 200 g tiger prawns, legs removed
- 150 g squid, cleaned, cut into cubes
- 50 g enoki mushroom
- 100 g Chinese cabbage
- For Soup
- 3 cloves garlic
- 5 bird’s eye chillies
- 2 tomatoes
- 3 tbsp cooking oil
- 4 stalks coriander
- 4 cm galangal, peeled and bruised
- 2 stalks lemongrass, outer layer discarded, thinly sliced
- 5 lime leaves, crushed
- 500 ml stock
- 300 ml coconut milk
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 50 ml lime juice
- 1 tbsp palm sugar
- Salt to taste
Instructions
- 1. Cook Mi Urai according to instructions on pack. Set aside.
- 2. Make soup - Combine garlic, bird’s eye chillies and tomatoes in a food processor, blend to a smooth paste. Heat oil, sauté paste with coriander, galangal, lemongrass and lime leaves until fragrant.
- 3. Add stock and coconut milk, season with soy sauce, fish sauce, lime juice, palm sugar and salt to taste. Stir and cook until boiling. The Tom Yum soup is ready.
- 4. Add Mi Urai and the rest of the ingredients, cook to your liking and enjoy.
- Servings : 2
- Ingredient : Seafood
Rate this recipe
0 People Rated This Recipe
Average Rating
(0 / 5)
Comments are closed.