Creamy Tom Yum Noodle Soup
Serves 215 mins prep30 mins cook
Enjoy this delectable Creamy Tom Yum Noodle Soup. A twist on the Malaysian and Singaporean classic – fish head noodle soup.
0 servings
What you need

tbsp yellow curry paste

lemongrass

cabbage

tomato

cup evaporated milk

sugar

tbsp rice vinegar
tbsp cornstarch

tbsp turmeric powder

tsp salt
white fish fillets

noodles

green onion
Instructions
Tom Yum Broth 0 Bring 2 cups water to a boil and add lemongrass, Tom Yum paste, tomatoes and cabbage. 1 Stir and cover. Bring it to a boil again. 2 Add sugar and evaporated milk. Stir. 3 Turn off heat once it boils. Fried Fish Fillets 6 Slice fish fillets into bite sized pieces. 7 Marinate the fish with rice vinegar and sugar. Set aside for at least 15 minutes. 8 Rinse the fish and add to a bowl. 9 Add salt, cornstarch and turmeric. Make sure the fish fillets are coated. 10 Fry till it's cooked/Air fry at 375 F for 10-15 minutes. Assembling 12 Boil noodles and drain. 13 Add noodles into a boil and pour in half of the broth. 14 Add fish fillets and garnish with green onions. Enjoy!View original recipe

