Tangy Seafood Tom Yum with Glass Noodle

We transcend all cultural differences by giving our Tangy Tomato with Basil a Thai spicy twist! You’ll love how our soup gives the dish a sharp tang and a pretty tinge of orange!

You’ll need: (per portion):

  • 300g Tangy Tomato with Basil soup
  • 1 piece kaffir lime leaf
  • 3g blue ginger
  • 2g bruised lemongrass (~1 stalk)
  • 1g chili padi
  • 2 pieces prawns
  • 2 pieces mussels
  • 2 pieces squid rings
  • 3 pieces oyster mushrooms
  • 1 wedge of lime
  • 120g glass noodles
  • 2 pieces cherry tomatoes
  • Chili oil, for garnish
  • Coriander leaves or spring onions, for garnish

Directions:

  1. Simmer kaffir lime leaf, the bruised lemongrass stalk, chilli padi and blue ginger for about 10 minutes in the Tangy Tomato with Basil soup.
  2. Add the prawns, mussels, squids and oyster mushrooms and bring to boil.
  3. Blanch glass noodles in another pot.
  4. Pour the hot soup with the seafood over the noodles.
  5. Garnish with chili, oil, lime wedge and coriander leaves or spring onions.