Instant Tom Yum Noodles (Jeh O Style) | Cook with Foam
Instant Tom Yum Noodles (Jeh O Style)
15 mins prepServes 3
This instant tom yum noodles was one of our favorite dish from the trip in Thailand and definitely a dish that I would recreate (husband already asked for it 😂). Here’s what I think the chef (Jeh O) put into this dish.
1. Boil some water and over medium-high heat for 10-15 minutes. (I don’t add prawns in the broth for vegan folks).
2. In a separate pot, poach your choice of toppings.
3. Add lemongrass, galangal, kaffir lime leaves, Mama noodles seasoning packs, and 1 tablespoon of tom yum paste. Bring it to a boil and turn the heat to low.
4. Add chillies here if you want it extra spicy.
5. Pour all your topping into tom yum and turn the heat back to medium then add spring onion and noodles.
6. Add coconut milk and fish sauce. Then season with salt, sugar and pepper to taste.
7. Once the noodles are done, turn off the heat and squeeze in half the lime. Arrange all your toppings! Ready to serve!
