Chicken and Vegetable Tom Yum

Chicken and Vegetable Tom Yum

Ready in 20 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, August 9, 2015.
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Chicken tom yum with capsicum, cherry tomatoes and button mushrooms

Ingredients

CHICKEN AND VEGETABLE TOM YUM

  • 300g chicken thighs
  • 2 1/2 cups water
  • 1 cup chicken stock
  • 100g rice noodles
  • 3-4 tablespoons tom yum paste with lemongrass (depending on heat preference)
  • 1/2 capsicum, diced 1cm
  • 1/3 punnet cherry tomatoes
  • 200g button mushrooms, thinly sliced
  • 2 teaspoons brown sugar
  • 1 tablespoon fish sauce
  • Zest of 1 lime
  • Juice of 1 lime

TO SERVE

  • 2 spring onions, green part only, finely sliced
  • 2 tablespoons chopped coriander
  • 1 lime, cut into wedges (optional)

Steps

  1. a full kettle to the boil.
  2. Rinse chicken with cold water then pat dry with paper towels. Place in a medium pot with water and chicken stock on low to medium heat. Cover and bring to a simmer. Once simmering, reduce heat to low and simmer for 5 minutes, until chicken is just cooked.
  3. Place noodles in a medium, heat-proof, bowl and cover with boiling water. Leave to sit for 5–6 minutes, until tender, then drain and snip in a few places to shorten strands.
  4. Remove chicken from broth (reserve broth) and set aside on a plate. Increase heat to medium, bring broth to a boil and add tom yum paste, capsicum, tomatoes, mushrooms, brown sugar, fish sauce, lime zest and juice. Simmer for 3 minutes, until vegetables are just cooked, then turn off heat.
  5. Finely slice or shred chicken and return to broth with noodles. Stir to combine and season to taste with extra brown sugar or fish sauce if needed.
  6. Place noodles, chicken and vegetables into bowls and ladle over extra broth. Top with spring onion and coriander. Squeeze over extra lime juice, if desired.

Nutritional Information

Energy 2050 kj
490 kcal
Protein 39.1g
Carbohydrate 57.1g
Fat 11.1g