Saturday, 19 May 2012

Tom Yum Noodles

1 (500g) packet Mee
4 pieces chicken fillet - cut
1 bowl prawn - peeled and deveined
1/2 cup Oyster mushroom - sliced
2 tomatoes - cut
2 lemongrass - crushed
1" galangal - pounded
1 large onion - cut
3-4 pieces birds eye chili - minced (depending on your desire)
4 pieces kafir leaves
1/2 cup full cream milk
3 tbsp heavy cream
1 tsp chicken stok (powder/ granules)
3 cups water
1 tbsp fish sauce
4 tbsp lime juice
2 tbsp Tom Yum paste
Salt to taste

1. Heat oil in a pot, sauté garlic, onion and ginger until fragrant. Add lemongrass, kaffir leaves and galangal. Followed by chicken. Stir fry for 3 minutes.
2. Add mushroom, tomatoes water and season with fish sauce and lime juice. Add prawn and simmer for about 10 minutes.
3. Add the milk and switch off the heat.
4. Boiled water and blanch the noodles. Dish out and served with gravy.

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