Tom yum vermicelli
Cooking Instructions
- 1
Remove prawn shells and head and saute it in a pot with chopped onions and garlic.
- 2
After onions turn transclucent, pour in chicken stock and simmer for 30 minutes.
- 3
Remove the residue and add in lime leaves, chopped lemongrass and blue ginger.
- 4
Let the soup simmer for another half an hour. Remove the lime leaf on the 15 min mark to prevent bitterness from forming.
- 5
Add in Vermicelli, clams, tofu, straw mushrooms and chopped chilli into the soup. Add in 2 spoons of tom yum paste and let it cook.
- 6
Add in the prawns last and cook for 4 minutes till it's done. Spray fish sauce into the pot (2 circular rounds), season with salt to your taste.
- 7
Serve with additional chopped lime leaf and lime for the extra fresh feel. Squeeze the lime into the broth before serving.
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