Chicken & Noodle Tom Yum

Recipe by:

"From Super Food Ideas September 2016. Note for a richer soup, add a 270ml can of coconut cream and the stock in step"

Recipe: #25484       January 23, 2017



Original recipe yields 4 servings
OK

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

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In
 

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 & Variations


No special items needed.

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