Ingredients with Measurements:
- 1 pound of fresh egg noodles
- 1 pound of shrimp, peeled and deveined
- 4 cups of chicken broth
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1 tablespoon of sugar
- 1 tablespoon of chili paste
- 1 cup of bean sprouts
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
- 2 tablespoons of vegetable oil
Special Equipment Needed:
- Large pot
- Strainer
- Soup ladle
Step-by-Step Instructions:
1. In a large pot, bring the chicken broth to a boil. Add the lemongrass and kaffir lime leaves and let it simmer for 10 minutes.
2. Add the shrimp to the pot and let it cook for 2-3 minutes until they turn pink. Remove the shrimp from the pot and set them aside.
3. Add the fish sauce, soy sauce, lime juice, sugar, and chili paste to the pot. Stir well and let it simmer for another 5 minutes.
4. In a separate pot, cook the egg noodles according to the package instructions. Drain and set them aside.
5. In a pan, heat the vegetable oil over medium-high heat. Add the bean sprouts and stir-fry for 1-2 minutes until they are slightly wilted.
6. To assemble the dish, place a serving of egg noodles in a bowl. Add a ladle of the broth to the bowl, making sure to include some lemongrass and kaffir lime leaves. Top with the cooked shrimp, stir-fried bean sprouts, chopped cilantro, and green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Protein: 25g
Carbohydrates: 55g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shrimp can be substituted with chicken, beef, or tofu.
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with lime zest.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Soy sauce can be substituted with tamari sauce or coconut aminos.
- Bean sprouts can be substituted with sliced mushrooms or bok choy.
- Chili paste can be substituted with red pepper flakes or hot sauce.
Variations:
- Add sliced carrots, bell peppers, or snow peas for extra vegetables.
- Use udon noodles or rice noodles instead of egg noodles.
- Add a boiled egg or sliced chicken breast for extra protein.
- Use a different type of seafood, such as scallops or mussels.
Tips and Tricks:
- To make the dish spicier, add more chili paste or red pepper flakes.
- To make the dish less spicy, omit the chili paste or use less of it.
- To make the dish vegetarian, use vegetable broth and omit the shrimp.
Storage Instructions:
Store any leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the broth and noodles separately in a pot over medium heat until heated through.
Presentation Ideas:
Serve the dish in a large bowl and garnish with a lime wedge and extra cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Thai iced tea
- Coconut water
- Beer
Suggested Side Dishes:
- Spring rolls
- Thai papaya salad
- Fried rice
Troubleshooting Advice:
- If the broth is too salty, dilute it with more water or unsalted broth.
- If the broth is not spicy enough, add more chili paste or red pepper flakes.
Food Safety Advice:
- Make sure to cook the shrimp thoroughly before serving.
- Store any leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Food History:
Mi Ongklok Tom Yam is a popular dish in Indonesia that combines Thai and Javanese flavors.
Flavor Profiles:
The dish is spicy, sour, and savory, with a hint of sweetness from the sugar.
Serving Suggestions:
Serve the dish hot and enjoy it with a cold beverage to balance out the spiciness.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai