Chicken Tom Yum Gai
Serves
|
Preparation
|
Cooking
|
Difficulty
|
| 4 | 20 min | 10 min | Easy |
Ingredients
- 450g Fantastic Hokkien Thin Fresh Noodles
- 2 tsp red curry paste
- 1 tsp grated ginger
- 1 clove garlic, peeled and crushed
- 4 boneless skinless chicken thighs, chopped into bite sized pieces
- 400ml coconut milk
- ¼ cup lime juice
- 2 tsp fish sauce
- 750ml chicken stock
- 2 kaffir lime leaves
- 1 stick lemongrass, bruised
- 150g button mushrooms, quartered
- 100g bean sprouts
- 1 spring onion, julienned
- ¼ cup mint leaves
- ½ cup coriander leaves
- ¼ cup crispy fried shallots
- 1 lime, extra, quartered to garnish
Method
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Step 1
Heat red curry paste, ginger and garlic together in a wok over medium heat for 1-2 minutes until fragrant. Add chicken, tossing together until well coated and cook for 3-4 minutes until cooked through.
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Step 2
Add coconut milk, lime juice, fish sauce, stock, kaffir lime leaves and lemongrass, stirring to combine. Bring to the boil, add mushrooms and cook for 3 minutes or until tender.
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Step 3
Remove kaffir lime leaves and lemongrass from broth.
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Step 4
Prepare the noodles according to pack instructions, drain and keep warm.
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Step 5
To serve, divide noodles, bean sprouts, spring onion, mint and coriander between four bowls. Evenly divide the chicken and mushroom broth between the four bowls and garnish with crispy fried shallots. Serve tom yum with a wedge of lime.
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