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Tom Yum Gai (Chicken and Seafood Soup) by mandm
Saturday, May 24 2008 at 11:57 am
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Serves 4
2 tbsp (25 ml) peanut oil
3 boneless chicken breasts, cut into bite-sized pieces
6 oz (175 g) medium-sized raw shrimp, peeled and coarsely chopped
1 quantity Coconut, Red Curry, and Chicken Broth
6 oz (175 g) rice noodles
cilantro leaves (optional)
1. Heat the oil in a wok or large skilled and stir-fry the chicken over brisk heat for 5 minutes until lightly browned. Drain from the pan and set aside.
2. Add the shrimp to the pan and stir-fry until they turn pink. Drain and set aside.
3. Heat the broth until simmering, add the chicken and shrimp and keep over very low heat while you cook the noodles.
4. Cook the noodles in a pan of boiling water for 4 minutes or until tender. Drain and divide into four soup plates or bowls. Spoon the soup over the noodles and garnish with fresh cilantro leaves. |
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