Soup > Asian Soups > Malaysian

Bihun Tom Yam (Spicy Noodles Soup) Recipe

Ingredients with Measurements:
- 200g bihun (rice vermicelli)
- 500ml chicken stock
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 red chillies, sliced
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tbsp sugar
- 200g prawns, peeled and deveined
- 1 tbsp vegetable oil
- 1/2 cup sliced mushrooms
- 1/2 cup sliced carrots
- 1/2 cup sliced cabbage
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped spring onions
- 1 lime, cut into wedges

Special equipment needed:
- None

Step-by-step instructions:
1. Soak the bihun in hot water for 10 minutes or until softened. Drain and set aside.
2. In a pot, bring the chicken stock to a boil. Add the lemongrass, kaffir lime leaves, and red chillies. Simmer for 5 minutes.
3. Add the tamarind paste, fish sauce, and sugar. Stir to combine.
4. Add the prawns and cook for 2-3 minutes or until pink and cooked through. Remove the prawns and set aside.
5. In the same pot, heat the vegetable oil. Add the mushrooms, carrots, and cabbage. Stir-fry for 2-3 minutes or until softened.
6. Add the bihun and stir to combine with the vegetables.
7. Return the prawns to the pot and stir to combine.
8. Ladle the soup into bowls. Top with chopped coriander leaves and spring onions.
9. Serve with lime wedges on the side.


- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 230 per serving
- Fat: 4g
- Carbohydrates: 35g
- Protein: 15g

Substitutions for ingredients:
- Chicken stock can be substituted with vegetable stock or water.
- Prawns can be substituted with chicken, beef, or tofu.
- Mushrooms, carrots, and cabbage can be substituted with any vegetables of your choice.

Variations:
- Add sliced chicken or beef instead of prawns.
- Use different types of noodles such as egg noodles or udon noodles.
- Add more or less chillies depending on your spice preference.

Tips and tricks:
- Soak the bihun in hot water to soften them before cooking.
- Bruise the lemongrass stalks by hitting them with a rolling pin to release their flavor.
- Adjust the seasoning to your taste by adding more or less tamarind paste, fish sauce, or sugar.

Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
- Serve the soup in individual bowls with lime wedges on the side.
- Garnish with chopped coriander leaves and spring onions.

Garnishes:
- Chopped coriander leaves and spring onions.

Pairings:
- Serve with steamed rice or garlic bread.

Suggested side dishes:
- Thai fish cakes or spring rolls.

Troubleshooting advice:
- If the soup is too spicy, add more sugar to balance out the heat.
- If the soup is too sour, add more sugar or reduce the amount of tamarind paste.

Food safety advice:
- Make sure to cook the prawns until they are pink and cooked through.
- Store any leftover soup in the refrigerator and consume within 3 days.

Food history:
- Tom Yam is a spicy and sour soup that originated in Thailand.

Flavor profiles:
- Spicy, sour, and savory.

Serving suggestions:
- Serve the soup hot with lime wedges on the side.

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Region: Thai

Taste: Spicy, Tangy, Sour, Savory, Umami