Seafood Mee Hoon Sup with Tom Yum Twist
60% asli · Fusion (Singaporean/Thai)
A vibrant fusion dish combining the delicate rice vermicelli soup base with the zesty and spicy flavors of Thai Tom Yum, featuring a medley of fresh seafood.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken or seafood broth1.5 liters
- Rice vermicelli (Mee Hoon)200g
- Mixed seafood (shrimp, squid, mussels)300g
- Lemongrass2 stalks
- Galangal1 inch piece
- Kaffir lime leaves3 leaves
- Thai chili padi1-2
- Lime juice2 tbsp
- Fish sauce1 tbsp
- Mushrooms (e.g., straw mushrooms)100g
- Cilantro1 bunch
- Saltto taste
- Wateras needed
Langkah
- 1
Prepare the Tom Yum base: bruise lemongrass stalks, slice galangal, and tear kaffir lime leaves. Finely chop chili padi.
- 2
In a pot, combine broth, lemongrass, galangal, and kaffir lime leaves. Bring to a boil and simmer for 10 minutes.
- 3
Add mushrooms and seafood to the pot. Cook until seafood is just cooked through (shrimp pink, squid opaque).
- 4
Stir in lime juice, fish sauce, and chopped chili padi. Adjust seasoning with salt if needed.
- 5
Remove lemongrass, galangal, and kaffir lime leaves if desired.
- 6
Soak rice vermicelli in hot water until softened, then drain.
- 7
Divide the softened rice vermicelli among serving bowls.
- 8
Ladle the hot Tom Yum seafood soup over the noodles.
- 9
Garnish with fresh cilantro and serve with lime wedges on the side.
