Tom Yum Noodle Soup
This spicy tangy Tom Yum Noodle Soup with chicken and shrimps is sure to wake up your taste buds. Less than 20 minutes to prepare. With video.
Ingredients
- 1 tbsp vegetable oil
- 1 stalk lemongrass (thinly slice bottom third into rings)
- ½ small onion (thinly sliced)
- 1 clove garlic (minced)
- 1 tbsp tom yum paste
- 1½ cups water (360ml)
- Salt and pepper to taste
- 2½ oz pancit canton / yee meen (70g)
- 2 oz chicken breast (thinly sliced) (56g)
- 6 medium shrimps (peeled and deveined)
- Cilantro
- 1 red chili (seeded and thinly sliced)
- 1 piece lime
Instructions
- Heat vegetable oil in a small clay pot over medium low heat. Sauté lemongrass, onion, and garlic until fragrant, about 2 minutes.
- Stir in to yum paste. Add 1½ cups (360ml) water. Stir to dissolve tom yum paste. Cover and bring soup to a boil.
- Remove lid. Season soup with salt and pepper.
- Add pancit canton noodles, chicken, and shrimps. Cover and cook for 3 minutes or until chicken and shrimps are cooked through.
- Turn off heat. Garnish with cilantro leaves and red chili.
- Serve immediately with lime wedges.
Nutrition
Calories: 688kcal
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