Description
A random southeast asian seafood soup with malaysian influences. If some of the ingredients are vague, like "dried noodles", it's to make the recipe with for all tastes and needs. (like rice noodles for low-fat, or egg noodles for a treat.)
Ingredients
- Rice Noodles
- Dried Shiitake Mushrooms
- Green Onion
- Fresh Cilantro
- Shrimp
- Tom Yam Broth Cubes
- Water
- Snow Peas
- Celery
- Tomatoes
- Light Coconut Milk
- Vegetable Oil
- Red Chili Paste
- Fish Sauce
- Oyster Sauce
- Soy Sauce
- Sambal Oelek Chili Paste
Instructions
- Soak the mushrooms in 1 / 2-3 / 4 cup of boiling water
- Soak the noodles in 2 cups of boiling water for 2-5 minutes
- Drain, rinse with cold water to stop cooking, drain well and split between two large eating bowls
- Put noodle-soaking water in pot and add tom yam stock, medium heat
- Once cube / stock is dissolved, add oyster sauce and fish sauce
- Keep on low heat
- Gently squeeze excess liquid out from mushrooms, reserving liquid
- Slice thinly
- Add mushroom liquid to broth
- In a small wok over high heat, add vegetable oil
- Add chili paste and shrimp
- Saute until half-done, then add sliced celery and mushrooms
- Saute for another minute and add tomato and snow peas
- Saute until peas just barely cooked
- Remove from heat and split veggies between bowls, over noodles
- Pour hot broth over noodles &
- Veggies
- Add a splash of coconut milk
- Sprinkle green onions and cilantro liberally
- Enjoy! :o)