You can trust Tom when he says this soup is 100% ‘yum’, Chef! Made with an aromatic Thai paste, called tom yum, creamy coconut milk & white wine balance the spice while flat rice noodles soak up all the umami flavours. Infused with lemongrass and garnished with herbacous coriander, this soup is simply superb.
Tom Yum Soup & Rice Noodles
Tom Yum Soup & Rice Noodles
with lemongrass & pak choi
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Coconut Milk
- Flat Rice Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lemongrass
- Lime
- Limes
- Onion
- Onions
- Pak Choi
- Peanuts
- Tom Yum Paste
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Lemongrass & PAK CHOI
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice. Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems.
Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER NOW
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and pak choi stems until golden, 4-5 minutes (shifting occasionally). Mix through the garlic and Lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Stir through the tom yum paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk, 100ml [200ml|#7DA0D7 of water, and the pak choi leaves. Simmer until the leaves are wilted, 2-3 minutes.
SUPER SOUP
Remove the soup from the heat and mix through the cooked noodles, the juice from 1 [2]|#7DA0D7 Lime wedge/s, the lime zest (to taste) and the chilli (to taste). Add a sweetener (to taste) and seasoning.
GRAB YOUR SPOON
Bowl up the tom yum soup and garnish with the coriander and Peanuts. Serve any remaining lime wedges on the side.
Flat Rice Noodles - 50g
Lemongrass - 1 stick
Pak Choi - 150g
Peanuts - 10g
Onion - 1
Garlic Clove - 1
White Wine - 15ml
Tom Yum Paste - 30ml
Coconut Milk - 200ml
Lime - 1
Fresh Chilli - 1
Fresh Coriander - 3g
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Lemongrass & PAK CHOI
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice. Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems.
Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER NOW
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and pak choi stems until golden, 4-5 minutes (shifting occasionally). Mix through the garlic and Lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Stir through the tom yum paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk, 100ml [200ml|#7DA0D7 of water, and the pak choi leaves. Simmer until the leaves are wilted, 2-3 minutes.
SUPER SOUP
Remove the soup from the heat and mix through the cooked noodles, the juice from 1 [2]|#7DA0D7 Lime wedge/s, the lime zest (to taste) and the chilli (to taste). Add a sweetener (to taste) and seasoning.
GRAB YOUR SPOON
Bowl up the tom yum soup and garnish with the coriander and Peanuts. Serve any remaining lime wedges on the side.
Flat Rice Noodles - 100g
Lemongrass - 1 stick
Pak Choi - 300g
Peanuts - 20g
Onion - 1
Garlic Clove - 1
White Wine - 30ml
Tom Yum Paste - 60ml
Coconut Milk - 400ml
Lime - 1
Fresh Chilli - 1
Fresh Coriander - 5g
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Lemongrass & PAK CHOI
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice. Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems.
Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER NOW
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and pak choi stems until golden, 6-7 minutes (shifting occasionally). Mix through the garlic and Lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 2-3 minutes. Stir through the tom yum paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk, 300ml [400ml|#7DA0D7 of water, and the pak choi leaves. Simmer until the leaves are wilted, 4-5 minutes.
SUPER SOUP
Remove the soup from the heat and mix through the cooked noodles, the juice from 3 [4]|#7DA0D7 Lime wedges, the lime zest (to taste) and the chilli (to taste). Add a sweetener (to taste) and seasoning.
GRAB YOUR SPOON
Bowl up the tom yum soup and garnish with the coriander and Peanuts. Serve any remaining lime wedges on the side.
Flat Rice Noodles - 150g
Lemongrass - 2 sticks
Pak Choi - 450g
Peanuts - 30g
Onions - 2
Garlic Cloves - 2
White Wine - 45ml
Tom Yum Paste - 90ml
Coconut Milk - 600ml
Limes - 2
Fresh Chillies - 2
Fresh Coriander - 8g
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Lemongrass & PAK CHOI
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice. Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems.
Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER NOW
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and pak choi stems until golden, 6-7 minutes (shifting occasionally). Mix through the garlic and Lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 2-3 minutes. Stir through the tom yum paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk, 300ml [400ml|#7DA0D7 of water, and the pak choi leaves. Simmer until the leaves are wilted, 4-5 minutes.
SUPER SOUP
Remove the soup from the heat and mix through the cooked noodles, the juice from 3 [4]|#7DA0D7 Lime wedges, the lime zest (to taste) and the chilli (to taste). Add a sweetener (to taste) and seasoning.
GRAB YOUR SPOON
Bowl up the tom yum soup and garnish with the coriander and Peanuts. Serve any remaining lime wedges on the side.
Flat Rice Noodles - 200g
Lemongrass - 2 sticks
Pak Choi - 600g
Peanuts - 40g
Onions - 2
Garlic Cloves - 2
White Wine - 60ml
Tom Yum Paste - 125ml
Coconut Milk - 800ml
Limes - 2
Fresh Chillies - 2
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Tom Yum Soup & Rice Noodles?
The preparation time for Tom Yum Soup & Rice Noodles with lemongrass & pak choi is between 25 and 45 minutes.
What is the total time required to make Tom Yum Soup & Rice Noodles with lemongrass & pak choi?
The total time required to make Tom Yum Soup & Rice Noodles with lemongrass & pak choi is between 40 and 60 minutes.
How many servings does Tom Yum Soup & Rice Noodles provide?
4 servings
What are the main ingredients in Tom Yum Soup & Rice Noodles?
Coconut Milk, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, Lemongrass, Lime, Limes, Onion, Onions, Pak Choi, Peanuts, Tom Yum Paste, White Wine
What is the nutritional information of Tom Yum Soup & Rice Noodles?
Calories: 750, Carbs: 85 grams, Fat: grams, Protein: 12.9 grams, Sugar: 13 grams, Salt: 536 grams
How do I prepare Tom Yum Soup & Rice Noodles?
GRAB YOUR SPOON: Bowl up the tom yum soup and garnish with the coriander and peanuts. Serve any remaining lime wedges on the side. SUPER SOUP: Remove the soup from the heat and mix through the cooked noodles, the juice from 1 [2]|#7DA0D7 lime wedge/s, the lime zest (to taste) and the chilli (to taste). Add a sweetener (to taste) and seasoning. ALL TOGETHER NOW: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion and pak choi stems until golden, 4-5 minutes (shifting occasionally). Mix through the garlic and lemongrass and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Stir through the tom yum paste and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk, 100ml [200ml|#7DA0D7 of water, and the pak choi leaves. Simmer until the leaves are wilted, 2-3 minutes. PEANUTS: Place the peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LEMONGRASS & PAK CHOI: Slice the root end off the lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely dice. Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Tom Yum Soup & Rice Noodles?
Coconut Milk, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, Lemongrass, Lime, Limes, Onion, Onions, Pak Choi, Peanuts, Tom Yum Paste, White Wine
How many calories does Tom Yum Soup & Rice Noodles have?
750 calories
How much fat content does Tom Yum Soup & Rice Noodles have?
grams
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