Photograph of the finished Kuai tiao tom yam

Thailand · Hủ tiếu tom yum

Kuai tiao tom yam

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin dried rice noodles Thin dried rice noodles 15.5 oz
  • Photograph of Prawns Prawns 1.1 lb
  • Photograph of Lemongrass Lemongrass 8 stalks
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Galangal Galangal 2.8 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Lime Lime 2
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Fish sauce Fish sauce ⅓ cup

Method

  1. 1 Simmer shrimp shells and heads to make a sweet broth, then strain to remove the solids.
  2. 2 Crush the lemongrass and galangal, add them along with Thai lime leaves to the pot, and simmer for 10 minutes to release the aroma.
  3. 3 Add the shrimp and cook for 2 minutes until just done, then remove to prevent them from becoming tough.
  4. 4 Season with fish sauce, sugar, and roasted dried chili peppers, then turn off the heat before squeezing in the lemon juice to prevent the sour taste from becoming bitter.
  5. 5 Blanch the rice noodles, arrange the shrimp on top, pour in the broth, and sprinkle with crushed roasted peanuts.

With an appliance

  • Microwave 37 min

    Replace step 1: swirl the shrimp shells and heads in water in a heat-resistant container at 700 W for 8 minutes, gently crush, and then strain to remove the solids. Keep steps 2 to 5 the same; the shrimp meat should still only be cooked for 2 minutes to prevent it from becoming tough.

Start cooking