Tom Yum Soup might be one of the most famous dishes from Thailand, but did you know that the Noodle Soup version is actually more common on the streets of Thailand and it’s often eaten at breakfast and lunch?
(serves 2)
Ingredients
500ml of water, room temperature
2 slices of galangal (available from larger supermarkets)
1 lemongrass stalk, sliced into 1 inch pieces
2 kaffir lime leaves, fresh or dried (available from Asian supermarkets)
2 red chillies, thinly sliced (adjust amount to your preference)
5 coriander stalks, roughly chopped
6 king prawns, or any mixed seafood of your choice
20g button mushrooms, thinly sliced
1 generous tsp roasted chilli paste (available from most supermarkets)
3 tbsp coconut milk
2 tbsp fish sauce
3 tbsp lime juice
3 cherry tomatoes, halved
300g rice noodles, cooked per packet instructions
A handful of coriander leaves, chopped, to garnish
Method
Bring the water to a boil and add galangal, lemongrass, kaffir lime leaves, chillies and coriander stalks in a saucepan set over a high heat. Stir in the chilli paste, coconut milk, fish sauce and mix well. Add the seafood and mushrooms, and cook on high heat for a couple of minutes until they are cooked through.
Add the tomatoes and coriander just before you’re ready to serve. Turn off the heat, add the lime juice and mix well. If lime juice is added whilst water is still on a rolling boil, it can become slightly bitter.
Spoon the soup over the cooked rice noodles, garnish with more chopped coriander and serve immediately. Drizzle with chilli oil for added spice and colour!
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