Ingredients
- 200 grams dried rice stick noodles
- 2 tablespoons tom yum paste
- 1 litre chicken stock (or water)
- 1 lemongrass stalk, bruised and cut into 5cm lengths
- Fresh gingerroot (3cm piece, peeled, cut into matchsticks
- Kaffir lime leaves (torn, 4 leaves)
- Gai lan (trimmed, 1 bunch Chinese broccoli)
- 2 teaspoons caster sugar
- 2 tablespoons fish sauce
- 600 grams boneless skinless chicken breast (very thinly sliced)
- 1 lime, whole (juiced)
- 1 red chilli pepper (sliced diagonally, long pepper, optional)
- Fresh coriander (sprigs picked, 1/4 bunch)
How to Make
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Step 1: Place noodles in a heatproof bowl, cover with boiling water and stand for 8 minutes or until softened but still slightly firm.
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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.
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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.
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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.
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Step 5: Drain noodles and divide noodles and stock mixture among bowl and top with chilli, if using and coriander.
We hope you enjoy this recipe!
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