Tum Yum Soup
Serves 4
Method
Thaw the chicken strips. In a large wok, add the oil followed by the chicken, lemon grass and tom Yum paste then the chopped tomatoes. Add the chicken stock and cook out for 10-15 minutes.
Add the rice noodles and cook for 8-10 minutes.
Finish with fresh sliced spring onions and fresh sliced chillies.
Plate the dish into bowls and garnish with pea shoots. Serve immediately.
Cooking options:
Microwave: Reheat for 3 minutes on full power using an 800W microwave. For different power outputs adjust cooking times according to manufacturer’s hand book.
Thaw & Serve: Defrost in a refrigerator overnight, keep chilled and use within 48 hours of defrosting.
Ingredients
Meadow Vale 12mm Chicken Breast Strips | 250g |
Chicken Stock | 1.5ltr |
Sliced Red Chillies | 5 |
Rice Noodles | 100g |
Spring Onions | 5 |
Fresh Chopped Tomatoes | 6 |
Pea Shoots | 15g |
Lemon Grass Stalks (Chopped) | 2 |
Sesame Oil | 10ml |
Tom Yum Paste | 40g |