Vietnamese-Inspired Tom Yum Noodle Soup
yield: 4
total time: 45 minutes
Ingredients
- 11 water US cup
- 4 cups tom yum paste 1 jar
- 1 tablespoon tamarind powder, or to taste
- 1/2 tablespoon salt or to taste
- 1/2 sugar US cup, or to taste
- 1 tablespoon chicken bouillon powder
- 5 tablespoons fish sauce
- 4 kaffir lime leaves
- 2 1/4 pounds fish we used cod
- 7 ounces prawns peeled and deveined
- 2/3 pound king oyster mushrooms mini, or any of your favorites
- 4 1/2 cups lemongrass blitzed or finely chopped
- 2 1/2 tablespoons ginger finely chopped
- 6 cloves garlic finely chopped
- 6 tablespoons cooking oil 1 for the garlic and 5 for the fish
- 1 packet rice noodles
- water unchecked▢, for boiling the noodles
- tomatoes unchecked▢, quartered
- Thai basil unchecked▢
- coriander unchecked▢
- lime juice unchecked▢
Nutrition
- Calories : 1240 calories
- Carbohydrate : 113 grams
- Cholesterol : 220 milligrams
- Fat : 54 grams
- Fiber : 2 grams
- Protein : 82 grams
- SaturatedFat : 8 grams
- Sodium : 4440 milligrams
- Sugar : 23 grams
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