Serve 1
Ingredients:
- Chicken Stock, 500ml
- Thai Tom Yum Herbs, 1 pack
- Tom Yum Chilli Paste, 2 tablespoons
- Glass Noodles, 1 bundle
- Sotong, 1 (cut into 1cm slices)
- Prawns, 4 medium-sized
- Fish Fillet, 1/2 (cut into chunks)
- Large Lime, 1 and 1/2 (juiced, add before serving)
Instructions:
- Add chicken stock into a Shuttle Chef® inner pot over low heat.
- Bruise and add in lemongrass and thai tom yum herbs.
- Add tom yum chili paste and bring it to a boil for 5 minutes.
- When boiling, add glass noodles, sotong, prawns, fish and boil for another 5 minutes.
- When boiling, cover the lid and transfer inner pot into the outer pot. Let it sit aside for 45 minutes.
- Add lime juice, before serving.
Notes:
- This recipe is based on Thermos® Shuttle Chef® RPF-20 with 1.5L capacity.
- You may adjust the ingredients quantities accordingly for other Shuttle Chef® capacities.
Recipe specially created for Thermos® Singapore and cooking demonstration courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.