Kuai tiao tom yum

Method

1. 1 Boil shrimp shells with 500 ml of water for 15 minutes, then strain to obtain the broth.
2. 2 Arrange the fish sauce, sugar, chili powder, and lime juice at the bottom of the bowl before adding the noodles.
3. 3 The Tom Yum here is a sour and spicy broth mixed in a bowl, not a pot of soup, so only a ladleful of broth is poured over the bowl.
4. 4 Blanch the rice noodles for 40 seconds, then transfer them to the sauce bowl and mix immediately while still hot.
5. 5 Boil the shrimp and minced pork in the broth for 2 minutes, then arrange them on top of the noodles.
6. 6 Pour a ladle of hot broth over the dish, then sprinkle with crushed roasted peanuts, bean sprouts, and cilantro.

With an appliance

• Microwave 34 min

  Replace step 1: swirl the shrimp shells in 500 ml of water in a deep bowl with a slightly open lid at 900 W for 10 minutes, then strain; reduce the time by about 5 minutes, the broth will be less concentrated and you won't need to constantly monitor the pot. Step 5: You can swirl the shrimp and meat in the broth at 700 W for 90 seconds, ensuring the meat is cooked through and saving an additional 30 seconds without stirring.