Chicken & Noodle Tom Yum
Recipe: #25484
January 23, 2017
Categories: Chicken, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Sugar, Boneless Pieces, Chicken Dinner, more
"From Super Food Ideas September 2016. Note for a richer soup, add a 270ml can of coconut cream and the stock in step"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (307.7 g)
- Calories 518.8
- Total Fat - 10.1 g
- Saturated Fat - 2.2 g
- Cholesterol - 144.5 mg
- Sodium - 917.8 mg
- Total Carbohydrate - 53.5 g
- Dietary Fiber - 3.6 g
- Sugars - 4.3 g
- Protein - 52.3 g
- Calcium - 133.9 mg
- Iron - 4.2 mg
- Vitamin C - 42.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place noodles in a heatproof bowl, cover with boiling water and stand for 8 minutes or until softened but still slightly firm.
Step 2
Meanwhile, place paste, stock and 2 cups water in a large saucepan (see note in intro) and bring to the boil over high heat and add lemongrass, ginger and lime leaves and then reduce heat to medium low.
Step 3
Meanwhile, cut gai lan stems from leaves and cut stems into 5cm lengths, cutting any thick stems into quarters and coarsely shred leaves.
Step 4
Add gai lan stems to soup and cook for 4 minutes or until tender and then stir in sugar, fish sauce, chicken and gai lan leaves into the soup and cook for 2 minutes or until chicken is cooked through and remove from the heat and stir in lime juice.
Step 5
Drain noodles and divide noodles and stock mixture among bowl and top with chilli, if using and coriander.
Tips
No special items needed.
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