Petitchef

Tom Yum Soup Noodles With Coconut Milk


This is my quick version of Tom Yum Soup Noodles With Coconut Milk. This recipe uses ready-made Tom Yum and roasted chili paste. Coconut milk enhances the soup?s taste and consistency, which complements well with the thin rice stick noodles. This is a simple noodle soup that can be enjoyed at anytime!


Tom Yum Soup Noodles With Coconut Milk

Ingredients

150 g Dried Thin Rice Stick Noodles, cooked according to the manufacturer?s instructions
6 Large River Prawns or White Prawns
4 Scallops
1 Tomato, halved and quartered or 6 Grape Tomatoes, halved
6- 8 Small Oyster Mushrooms or any variety
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
ΒΌ 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.

Serves 2

 Subscribe in a reader














Rate this recipe:

Related recipes

Recipe Tom yum seafood soup
Tom yum seafood soup
3 servings
1h10m
Easy
4 / 5
Recipe Leek, coconut and curry soup
Leek, coconut and curry soup
2 servings
40 min
Very Easy

Recipes

Related articles

How to choose a coconut?How to choose a coconut?

Daily Menu

Receive daily menu: