Imported from the web

White Tom Yum Seafood Noodles

Name: White Tom Yum Seafood Noodles
Prep time: 15 min
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 1 pomfret (600-700 g, gutted and descaled, cut in pieces); 700 g prawns (whiskers removed, deveined); 0.5 tsp salt (for seasoning seafood); 0.25 tsp white pepper powder; 1500 g chicken stock; 200 g yellow onions (approx. 2, cut in wedges); 200 g tomatoes (approx. 2, cut in quarters); 8 stalks fresh lemongrass (white part only, bruised); 5 cm fresh galangal (peeled, cut in slices); 5 stalks coriander roots; 8 bird's eye chillies (cut in halves); 200 g mee hoon (rice vermicelli) (soaked for 10 minutes); 50 g white shimeiji mushrooms (tore in small pieces); 12 kaffir lime leaves (deveined, bruised); 3 tbsp lime juice; 3 tbsp fish sauce; 2 tsp salt (adjust to taste); 1 tbsp sugar; 2 sprigs fresh coriander (chopped, to garnish)

Imported by John Tan on SeeMeCook

A fragrant and creamy Thai-inspired seafood noodle soup featuring pomfret, prawns, and a complex aromatic broth of lemongrass, galangal, and kaffir lime.

4 servings60 minSoutheast Asian

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Ingredients

1 pomfret (600-700 g, gutted and descaled, cut in pieces)
700 g prawns (whiskers removed, deveined)
0.5 tsp salt (for seasoning seafood)
0.25 tsp white pepper powder
1500 g chicken stock
200 g yellow onions (approx. 2, cut in wedges)
200 g tomatoes (approx. 2, cut in quarters)
8 stalks fresh lemongrass (white part only, bruised)
5 cm fresh galangal (peeled, cut in slices)
5 stalks coriander roots
8 bird's eye chillies (cut in halves)
200 g mee hoon (rice vermicelli) (soaked for 10 minutes)
50 g white shimeiji mushrooms (tore in small pieces)
12 kaffir lime leaves (deveined, bruised)
3 tbsp lime juice
3 tbsp fish sauce
2 tsp salt (adjust to taste)
1 tbsp sugar
2 sprigs fresh coriander (chopped, to garnish)

Steps

1
Season the pomfret pieces and prawns with 1/2 tsp salt and 1/4 tsp white pepper powder. Set aside.
2
In a large pot or Thermomix bowl, combine the chicken stock, yellow onion wedges, tomato quarters, bruised lemongrass, sliced galangal, coriander roots, and halved bird's eye chillies.
3
Bring the mixture to a boil and simmer for approximately 30-40 minutes to extract the flavors from the aromatics.
4
Add the soaked mee hoon (rice vermicelli), white shimeiji mushrooms, and bruised kaffir lime leaves to the broth.
5
Add the seasoned pomfret and prawns to the pot. Cook until the seafood is just opaque and cooked through.
6
Stir in the lime juice, fish sauce, 2 tsp salt (adjust to taste), and sugar.
7
Divide the noodles and seafood into four bowls, ladle the broth over them, and garnish with chopped fresh coriander.

Notes

The recipe is designed for the Thermomix platform but can be easily adapted for stovetop cooking. Ensure the mee hoon is soaked for at least 10 minutes before adding to the soup to ensure even cooking.