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Chicken and noodle tom yum
Chicken and noodle tom yum
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elevate traditional sweet and sour soup with added noodles and vibrant Asian greens for a heartier twist.
Ingredients:
  • 200g dried rice stick noodles
  • 50g sachet tom yum paste (see note)
  • 1L chicken style liquid stock or water
  • 1 stalk lemongrass
  • 3cm piece ginger
  • 4 makrut lime leaves
  • 1 bunch gai lan (Chinese broccoli)
  • 600g chicken breast or thigh fillets
  • 10.00 gm caster sugar
  • 48.80 gm fish sauce
  • 1 lime
  • 1 long red chilli (optional)
  • 1/4 bunch coriander
Instructions:
  • In a heatproof bowl, pour boiling water over noodles and let stand for 8 minutes until softened, then drain.
  • In a saucepan over high heat, combine paste, stock, and 500ml (2 cups) boiling water. Flatten lemongrass with the flat side of a knife, cut into 5cm lengths, julienne the ginger, add both to the mixture along with torn lime leaves. Lower the heat to low-medium once it comes to a boil.
  • Prepare the gai lan by trimming 5cm from the ends, separating the stems from the leaves. Cut the stems into 5cm lengths, quartering any thick stems, and shredding the leaves. Add the stems to the soup and cook for 4 minutes until tender. While the stems cook, slice the chicken into 5mm-wide strips.
  • Combine the sugar, fish sauce, gai lan leaves, and chicken in the soup and simmer for an additional 2 minutes until the chicken is fully cooked.
  • Take the pot off the heat. Squeeze fresh lime juice over the top. Portion out the noodles into bowls, then ladle the soup on top. If desired, thinly slice the chili and sprinkle over the soup. Finish by tearing fresh coriander sprigs to garnish before serving.

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