Ingredients
- 2 1/2 cups chicken stock
- 10-12 shrimp or 8 oz. (226 g)
- 150g Chicken fillets strips
- 200g Think rice noodles
- 1 lime
- 6 red chilies, sliced
- 3 slices ginger
- 6 lime leaves
- 20g Palm sugar
- 2 tablespoons Tom yum paste
- 2 tablespoons oil
- 3 drops of fish sauce
- 1 stalk lemongrass, cut into 3-inch strips, pounded with a cleaver
- 100g chinese Mushrooms
- 50g coriander
Method
- In a pot, bring three cups of water to boil. Then add the Tom yum paste and stir to make your stock.
- Add sliced chicken strips, lemongrass, lime leaves, chilies, bamboo shoots, ginger, palm sugar , mushrooms to the stock and bring it to boil.
- Take out the lemongrass sticks and add in the rice noodles to the stock and cook for 4 mins until noodles are cooked
- Add in the prawns and lime juice (if you add lime juice too early, the soup might turn bitter).
- Boil until the shrimps are cooked, dish out and serve hot with fresh coriander on top
- Recipe courtesy of Kwanghi Chan and Compass Ireland
