Ingredients with Measurements:
- 1 pound of thin egg noodles
- 1 pound of shrimp, peeled and deveined
- 4 cups of chicken broth
- 2 cups of water
- 2 stalks of lemongrass, bruised and chopped
- 4 kaffir lime leaves
- 1 inch of galangal, sliced
- 4 cloves of garlic, minced
- 2 red chilies, sliced
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of sugar
- 1 cup of bean sprouts
- 1/2 cup of chopped cilantro
- 1/4 cup of chopped scallions
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the noodles and cook for 3-4 minutes or until tender. Drain and set aside.
2. In the same pot, bring the chicken broth and water to a boil. Add the lemongrass, kaffir lime leaves, galangal, garlic, and chilies. Reduce the heat and simmer for 10-15 minutes.
3. Add the shrimp and cook for 2-3 minutes or until pink and cooked through.
4. Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning if needed.
5. Divide the noodles among 4 bowls. Ladle the soup over the noodles.
6. Top with bean sprouts, cilantro, and scallions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Simmer over low heat.
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 3g
Carbohydrates: 55g
Protein: 28g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be used instead of shrimp.
- Lime zest can be used instead of kaffir lime leaves.
- Ginger can be used instead of galangal.
- Serrano peppers can be used instead of red chilies.
Variations:
- Add sliced mushrooms to the soup.
- Use tofu instead of shrimp or chicken.
- Add a tablespoon of red curry paste for a spicier soup.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the seasoning to your taste.
- Serve with lime wedges for extra acidity.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with the toppings arranged on top.
Garnishes:
Lime wedges, sliced chilies, and cilantro leaves.
Pairings:
Thai iced tea or a light beer.
Suggested side dishes:
Spring rolls or a green salad.
Troubleshooting advice:
- If the soup is too spicy, add more sugar and lime juice to balance the flavors.
- If the soup is too sour, add more sugar to balance the acidity.
Food safety advice:
Make sure to cook the shrimp or chicken thoroughly to avoid foodborne illness.
Food history:
Mi Kuah Tom Yam is a popular noodle soup in Southeast Asia, particularly in Thailand and Malaysia. It is known for its spicy and sour flavors.
Flavor profiles:
Spicy, sour, and savory.
Serving suggestions:
Serve the soup hot with lime wedges on the side.
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Region: Thai