Tom Yum Bee Hoon



1 packet of Chilli Brand Rice Vermicelli (400g) 2 dried chilies 10 coriander roots 4-6 tbs lime juice
2L chicken stock 10 stalks of lemongrass 10-20 green chili padi 2-4 tbs fish sauce
Salt, to taste 10 kaffir lime leaves 2-4 tbs assam (tamarind paste) 2 tbs chopped coriander
Palm sugar, to taste 5 slices galangal 400g oyster mushrooms
2 tomatoes, quartered, deseeded 5 shallots 15-25 prawns, shell on

For the Rice Vermicelli :

Soak Chilli Brand Rice Vermicelli in cold water for 10 -15 minutes till just softened. Drain and set aside.

Method :

  1. Boil chicken stock, salt, sugar, tomatoes, and dried chilies.
  2. Bruise and add lemongrass, lime leaves, galangal, shallots, coriander roots, and chili padi. Add assam. Bring to the boil.
  3. Add oyster mushroom and simmer till almost cooked through.
  4. Add prawns and cook till they turn pink.
  5. Turn off the heat and season with lime juice and fish sauce.
  6. Blanch Chilli Brand Rice Vermicelli in hot water for 5-10 minutes or until soft and ready to eat.
  7. Add to TomYum Soup. Garnish with coriander and serve.