This is my submission for Hive Top Chef competition | Noodles : created by @qurator
A happy Sunday from Thailand! 😍
I hope everyone is well and having a bright holiday.🤗
- I've had plans to make Tom Yum Goong since last week because my daughter requested this menu. Normally, I make a concentrated version to eat with steamed rice, but today I adapted the recipe slightly to put it on noodles, resulting in a fragrant, herb-infused taste of Thai-style noodles.
- Ingredient preparation time: 10 minutes
- Cooking time: 10 minutes
- For 2 servings
Ingredients and Condiments
- 2 packs of dried noodles
- 10 fresh shrimp
- 1 piece of galangal
- 1 lemongrass stalk
- 4-5 kaffir lime leaves
- 1/2 onion
- 2 limes
- 1 tablespoon of chili paste
- Fresh chilies, to taste
- 1 tablespoon of fish sauce
- 1/2 tablespoon of sugar
- 1/2 liter of water
Preparation of ingredients
Preparing the Shrimp
- The shrimp I'm using today are medium-sized(25 pieces/1 kilogram) and include the heads and tails. I wash them thoroughly by rinsing them in water mixed with salt and then rinsing several times with plain water. I devein them by slicing along the back and removing the dark vein. Set them aside to drain.
Preparing the Galangal, Lemongrass, Kaffir Lime Leaves, Onion, and Fresh Chilies
- Wash all these ingredients thoroughly.Slice the galangal into thin rounds. Cut the lemongrass into short pieces. Tear the kaffir lime leaves into small pieces. Slice the onion into chunks. Slice the fresh chilies on a diagonal. Set all these prepared herbs aside.
Preparing the Noodles
- Bring water to a boil.Add the dried noodles and blanch for about 1 minute, or until the noodles are soft and cooked. Remove them from the water, let them drain well, and place them into the serving bowls.
Making the Tom Yum Goong
- Pour the water into a pot and place it over the stove.Turn the heat to medium. Add the galangal and lemongrass. When the water starts to boil, add the onion chunks, torn kaffir lime leaves, and fresh chilies.
- I like to season the broth before adding the fresh shrimp. Add the chili paste, fish sauce, sugar, and lime juice. Taste the broth; it should have a leading sour taste, followed by salty, with just a hint of sweetness. However, when you make this recipe, you can always adjust the flavors to your preference.
- Add the fresh shrimp. Wait for the soup to come back to a boil, then turn off the heat.
Ladle the hot Tom Yum Goong over the prepared noodles in the bowls. Enjoy immediately while hot.
This dish is a symphony of flavors, starting with the tangy freshness of lime, followed by the spicy kick of chilies. The succulent prawns are cooked to perfection, offering a satisfying crunch and natural sweetness.
- The aromatic Thai herbs and roasted chili paste add layers of depth to the broth, while the soft noodles absorb all the flavors, creating a harmonious balance of sour, spicy, salty, sweet, and aromatic notes in every bite.
- So, how about this menu Tom Yum Shrimp Noodles? Easy, yummy, and good for you! 😃 Thank you all for visiting. See you again soon!
