Tom Yum Noodle Soup
What You Will Need
Ingredients
- 4 cups chicken stock
- 1 stalk lemongrass, sliced into large rings
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 ½ cups shiitake mushrooms, washed and sliced
- ¾ cup cherry tomatoes, quartered
- 1 can coconut milk
- 2 Tbsp. fresh lime juice
- 1 tsp. Lee Kum Kee Minced Ginger
- 2 cups medium-sized peeled shrimp, deveined and tail-off
- 4 oz. rice noodles or ramen noodles, cooked and drained
- ⅓ cup cilantro leaves
Seasoning
- 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 Tbsp. fish sauce
- 1 tsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/4Oli2MUd_sQ
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In a medium-large pot over medium-high heat, add chicken stock and bring to a boil.
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Add the sliced lemongrass, Lee Kum Kee Sriracha Chili Sauce, and Lee Kum Kee Minced Garlic, stir to combine.
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Add the mushrooms, tomatoes, coconut milk, fish sauce, lime juice, Lee Kum Kee Minced Ginger, and Lee Kum Kee Panda Brand Cooking Soy Sauce. Stir to combine and cook for about 5 minutes. Turn the heat down to medium and continue cooking for 10 minutes.
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Add the shrimp and cook for 5 minutes. Then add the cooked noodles and stir to combine.
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Distribute soup between bowls and garnish with cilantro leaves. Enjoy!
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