Tom Yum Seafood Rice Noodles (Mee Hoon) Recipe

I have been taking a lot of short cuts lately I have to admit.  I love the fiery and appetising flavours of tom yum so for today I opted for the classic sea food tom yum served with rice noodles.  I used tom yum paste that my brother bought from Thailand and added more lemongrass, kaffir lime leaves and of course some bird's eye chili peppers.  In my household, we like to add a few drops of high quality light soy sauce to spicy dishes like tom yum and even curries to bring out the flavours more - really makes a difference.  I used red snapper, squid, shrimp for today's seafood tom yum.  If you like, you can just use chicken breast instead of seafood.



This post is part of my Yuen Chun Recipes.



Serves 2


Ingredients:

1 packet of rice noodles (soaked in warm water until soft then drained), set aside
1 red snapper, sliced in two
2 squid, cut into rings
6 medium sized shrimp
2 stalks lemongrass (white parts), smashed
Handful of kaffir lime leaves
Handful of bird's eye chili peppers
1/2 onion, sliced

2 cups water
1 packet tom yum paste
1 teaspoon light soy sauce
Sprinkle of salt

Method:

Firstly, bring a pot of water to boil.  Add tom yum paste, lemongrass, lime leaves and onion.  Add seafood.  Finally add bird's eye chili peppers and soy sauce plus salt.  Do a taste test and add more salt if necessary.

Share this post