Kuay Teow Tom Yum
Silky rice noodles in a fragrant, spicy tom yum broth with shrimp, chicken, and fresh herbs. Ready in 30 minutes with bold, authentic Thai flavors.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- ½ lb chicken breast
- ½ lb medium shrimp, peeled and deveined
- 8 oz dried rice noodles (4-5 mm wide)
- 4 cups chicken broth
- 3 tbsp tom yum paste
- 1 whole lime
- 1 tbsp fish sauce
- ½ cup fresh cilantro and Thai basil, chopped
- 2 whole Thai chilies or jalapeños, sliced
Instructions
- 1
Cut chicken breast into bite-sized pieces, roughly 1 inch.
- 2
Soak rice noodles in room-temperature water for 15 minutes until pliable.
- 3
Bring chicken broth to a boil in a large pot over medium-high heat.
- 4
Stir in tom yum paste until dissolved, about 1 minute.
- 5
Add chicken pieces and simmer 5 minutes until cooked through.
- 6
Add shrimp and drained noodles. Simmer 3 minutes until shrimp pink.
- 7
Squeeze lime juice into the pot. Stir in fish sauce and taste.
- 8
Divide noodles and broth between two bowls.
- 9
Top with cilantro, Thai basil, and sliced chilies. Serve immediately.
Tools you’ll need
- large pot (6-8 quart capacity)
- wooden spoon for stirring
- colander for draining noodles
- bowls for serving
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