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Tom Yum Seafood with Egg Noodles

Servings : 3
Spice Level : Mild (adjustable)
Skill Level : Intermediate
Prep : 25 min
Cook : 10 min
Total : 35 min

Ingredients

Seafood

[] | 400g black tiger prawns – 6 large prawns | (deveined)
[] | 200g squid| (cleaned and sliced)

Base & Broth

[] 2 tbsp chili oil
[] | 6 shallots | (peeled)
[] |80g galangal | (sliced)
[] |70g lemongrass | (smashed and cut into 1-inch pieces)
[] 3 coriander roots (about 10g)
[] 1000 ml chicken stock
[] 4 tbsp fish sauce
[] 3 tbsp Thai chili paste (nam prik pao)
[] 160g Shimeji mushroom

Final Aromatics & Flavor

[] |5 red bird’s eye chilies | (pounded)
[] |3 green bird’s eye chilies |(pounded)
[] |8 kaffir lime leaves |(torn in half)
[] |20g sawtooth coriander |(sliced)
[] |4 tbsp lime juice | (adjust to taste)
[] |6 tbsp evaporated milk |(adjust to taste)

Noodles & Garnish

[] 250g fresh egg noodles
[] fresh cilantro
[] lime wedges
[] extra chili oil

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Equipment


[] Medium or large soup pot (3–4 liters capacity)
[] Small saucepan or pot (for boiling noodles)
[] Strainer or colander (for draining noodles)
[] Ladle (for pouring soup)


}]

1. Prep

[] Devein the prawns.
[] Clean the squid, then slice into bite-sized pieces.

2. Cook the soup

[] In a pot, heat 2 tbsp of chili oil over medium heat. Add shallots, galangal, lemongrass, and coriander root. Stir-fry until fragrant.
[] Pour in the chicken stock. Bring to a boil.
[] Add fish sauce and Thai chili paste. Stir to dissolve.

2. Add mushrooms and seafood

[] Add mushrooms.
[] Add prawns and squid. Skim off any foam or bubbles that rise to the surface. Cook until the seafood is just done (2–3 minutes).
[] Turn off the heat. Stir in the pounded chilies, kaffir lime leaves, sawtooth coriander, lime juice, and evaporated milk. Adjust to taste.

3. Prepare the noodles

[] Boil fresh egg noodles in a separate pot for 1 minute.
[] Drain and place into serving bowls.

4. Plate and serve

[] Pour the hot tom yum soup over the noodles.
[] Garnish with prawns, squids, mushroom, fresh cilantro, lime wedges, and a final drizzle of chili oil.

This recipe is brought to you by BELL VKIT
https://bellvkit.com