Tom Yum Mee Hoon
Sour, mildly spicy, very creamy and al-dente. Prepared with seafood and vegetables, this one-dish meal is sure to impress your guests and loved ones!
Equipment
- Saucepan
- Wok
- Silicone Spatula
- Food Tongs
- Colander
Ingredients
- 80 g dried mee hoon, soaked for 20 minutes in water
- 90 g Lala clams, Asian soft-shell clams
- 120 g prawns, deveined, shells cut open on the back
- 50 g squid rings, cut into half
- 50 g Shimeji mushrooms
- 1 lemongrass, cut into 2 inches in length and smashed lightly
- 2 shallots, peeled
- 4 pieces birds eye chilli, mixed, cut into half
- 5 slices galangal, sliced thinly
- 3 pieces kaffir lime leaves
- 1 stalk spring onions, cut to 1 inch length
- 1 stalk cilantro, chopped roughly
- 1 tbsp evaporated milk
- 2 leaves Chinese cabbage, the stems cut into strips and leaves into large chunks and separated
- 700 ml water
- 3 tbsp tom yum paste
- 1/2 tbsp lime juice
- 1 tomato
- 1 tbsp fish sauce
- 1/2 tbsp sugar
- 1/2 tsp salt
Instructions
- Bring a saucepan of water to a rolling boil for medium heat for about 2-3 minutes.
- Transfer the mee hoon to a heat-resistant bowl. Pour the boiling water into the mee hoon. Cover the bowl and let it soak for 1 minute. Drain the water and toss the mee hoon to drain excess water. Put in a serving bowl and set it aside.
- In a covered wok over medium heat, boil 700ml of water, lemongrass, kaffir lime leaves, galangal, shallots, and half of the salt for 2-3 minutes, or until aromatic.
- Marinate the squid with half of the salt evenly. Repeat with the prawns. Set them aside.
- Add 2 tbsp of tom yum paste to the herb gravy and stir until fully dissolved. Continue to boil for 30 seconds.
- Wash the Shimeiji mushrooms. Stir in the Shimeiji mushrooms, Chinese cabbage stems, squid, sugar and half of the fish sauce. Continue to cook for 1.5 minutes. Then, stir in the tomatoes and chillies. Cook the Tom Yum gravy for another 1.5 minutes, or until the vegetables are cooked.
- Add the lala clams and prawns. Stir them into the gravy. Let them cook for 1.5 minutes, or until the clams have opened and the prawns have changed colour.
- Taste and adjust as preferred. Switch off the heat.
- Stir to submerge the Chinese cabbage leaves, spring onions and cilantro into the Tom yum gravy.
- Pour the lime juice and half of the Tom yum paste oil. Stir until well-combined.
- Taste and adjust as preferred.
- Scoop and pour the Tom yum gravy into the serving bowl. Arrange the vegetables, prawns and lala clams and squid on the mee hoon.
- Drizzle 1 tbsp of evaporated milk. Garnish with chopped spring onions, cilantro leaves and the rest of the Tom yum paste oil.
- Serve immediately.
Video
Notes
Tips:
- During the tasting, more fish sauce can be added for saltiness. If it is too sour or spicy, more sugar can be added.
- Tom Yum paste oil can be scooped up from the Tom Yum paste bottle. Otherwise, it can be omitted as it's added for fragrance.
- Many of the herbs contribute to the fragrance and taste of the Tom Yum and are not easily substituted. If they are not available, they can be omitted.
- Mushrooms should be washed right before cooking. If they have come in contact with water beforehand, the mushrooms will turn slimy.
- More evaporated milk can be added according to preference.
Nutrition
Calories: 281kcalCarbohydrates: 43gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 121mgSodium: 1080mgPotassium: 167mgFiber: 2gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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