Name: Creamy Tom Yum Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: Talking Rain AQA Water, 9.5 pH; Mae Ploy Curry Paste, Yellow; Lemongrass; Organic Wrapped Cabbage; Hydroponic Tomato; SIGNATURE SELECTS Evaporated Milk, Fat Free; Cake Mate Sugar, Blue; Kikkoman Rice Vinegar; Clabber Girl Gluten Free Non GMO Corn Starch; O Organics Turmeric, Organic, Ground; Morton Iodized Salt, 26 Ounce; Fresh Dressed White Perch; GreeNoodle Noodles, Yakisoba; Boskovich Green Onions

Tom Yum Broth

Bring 2 cups water to a boil and add lemongrass, Tom Yum paste, tomatoes and cabbage.

Stir and cover. Bring it to a boil again.

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Add sugar and evaporated milk. Stir.
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Turn off heat once it boils.
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Fried Fish Fillets

Slice fish fillets into bite sized pieces.

Marinate the fish with rice vinegar and sugar. Set aside for at least 15 minutes.

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Rinse the fish and add to a bowl.
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Add salt, cornstarch and turmeric. Make sure the fish fillets are coated.

Fry till it's cooked/Air fry at 375 F for 10-15 minutes.

Assembling

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Boil noodles and drain.
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Add noodles into a boil and pour in half of the broth.

Add fish fillets and garnish with green onions. Enjoy!

Creamy Tom Yum Noodle Soup

Serves 2

15 mins prep

30 mins cook

45 mins total

What you need

Fried Fish Fillet

Others

How to make

Tom Yum Broth

Fried Fish Fillets

Assembling

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