Tom Yam Rice Noodle

Another favourite dish of mine is Tom Yam Rice Noodle. When i was living in Bukit Jalil, there was one hawker stall in OUG is my to-go Tom Yam Noodle place. Rice noodle with some napa cabbage and fish fillet with hot and sour soup. When i was staying there, i had it almost every week and till today, i keep telling my husband that someday i will bring him there to try. Here is my recipe of Tom Yam Rice Noodle (quick fix for dinner again). Enjoy!  

Serving: 1

Ingredients

2 tbsp tom yam paste

2 tbsp fish sauce

2 tbsp lime juice / lemon juice

1 leaf of napa cabbage (cut to 2 inch)

6 button mushroom ( sliced)

1/2 onion (sliced)

1 fish fillet ( tilapia) - sliced

6 medium shrimps ( peeled and deveined)

1 bundle of rice noodle

2 cup of water 

salt for seasoning

pepper for seasoning

Method

1. Season the fish fillet with a little salt and pepper and set aside
2. On a small pot with hot boiling water, cook the rice noodle ( follow the instruction in the packet) and drained. Set aside.
3. With a clean pot, heat up 2 cups of water. Put in the tom paste and let it boil.
4. Once the stock is boiling, add in onion, napa cabbage, button mushroom, fish fillet and shrimps and cook for 10 minutes or until both fish fillet and shrimps are cooked.
5. Add in fish sauce, lime/lemon juice and cook for another 1 minute. ( add more fish sauce for more saltiness, and lime/lemon for more sourness)
6. To serve, place rice noodle in a bowl and pour the stocks with the ingredients to the bowl.

Ready to serve