Tom Yum Soup With Coconut Milk

Every time I visit Angie's blog - Seasalt With Food  , I will be drooling over her bakes and also those delicious dishes she cooks for her family.  They always come simple and easy to prepare. And today I would like to share with you her delicious Tom Yum Soup Noodles With Coconut Milk  ( except I did not serve it with noodles but with hot steamed rice )  :)  It was slurpy  good that I have put it to my To Cook Again List :)

































serves 2
( Printable Recipe )


Ingredients

150 g Dried Thin Rice Stick Noodles, cooked according to the manufacturer?s instructions
6 Large River Prawns or White Prawns * I used fish fillets
4 Scallops *  I omitted this
1 Tomato, halved and quartered or 6 Grape Tomatoes, halved
6- 8 Small Oyster Mushrooms or any variety * I used abalone mushrooms
* I add cauliflowers
A Small Handful Coriander Leaves
1 Lime, cut into wedges

Soup

5 Cups (1.25 Liter) Chicken Stock
1 Lemongrass, sliced
1? Piece Galangal, sliced
4 Bird?s Eye Chilies
3 Kaffir Lime Leaves, torn
3 Tbsp Tom Yum Paste
1 Tbsp Roasted Chili Paste
8 Tbsp Coconut Milk
¼ tsp Sea Salt to taste

Method

Place the chicken stock, lemongrass, galangal, chilies, and lime leaves in a medium saucepan. Bring to the boil and reduce the heat to medium-low and simmer for 10 minutes.

Then mix in the Tom Yum paste, roasted chili paste, and coconut milk. Bring to the boil, add prawns, scallops, tomatoes, mushroom, sea salt, and simmer for a further 2 to 3 minutes or until the prawns and scallops are cooked. Season the soup with additional salt, if necessary.

Ladle the soup into bowls with rice noodles and serve with coriander and lime wedges.

* I served this soup with hot steamed rice...it was yummy !