Kuay Teow Tom Yum Moo (Tom Yum Noodle Soup with Pork)
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Ingredients
- 350 g pork loin steaks, thinly sliced
- 250 g flat rice noodles
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 20 g galangal or ginger, sliced
- 900 ml chicken stock
- 3 tbsp fish sauce
- 1 fresh lime
- 2 fresh red chillies
Nutrition (per serving)
- Calories
- 407 kcal
- Protein
- 24.2 g
- Carbohydrate
- 55.3 g
- of which sugars
- 1.8 g
- Fat
- 8.6 g
- of which saturates
- 3 g
- Fibre
- 2.2 g
- Salt
- 4.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to the boil in a large pan with the lemongrass, kaffir lime leaves and galangal.
- 2
Simmer for 5 minutes, then add the pork and cook for 4 minutes until cooked through with no pink remaining.
- 3
Season with the fish sauce, a good squeeze of lime juice and the sliced red chillies.
- 4
Meanwhile, cook the rice noodles in a separate pan of boiling water according to the pack instructions, then drain.
- 5
Divide the noodles between bowls and ladle over the hot broth and pork.
- 6
Serve immediately.
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