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Mee Tom – Cambodian Tom Yum Noodle Soup
Mee Tom takes the hot and sour broth you know from tom yum and turns it into a noodle soup. You simmer chicken broth with lemongrass, galangal and makrut lime leaves, add chicken, shrimp, mushrooms and tomatoes, and ladle everything over wide rice noodles. The lime juice goes in only at the end. In Cambodia people like to eat soups like this for breakfast. For us it makes a dinner on a cold day.
Mee Tom – Cambodian Tom Yum Noodle Soup
Laura Chen
4
20 minutes
25 minutes
385
Cambodian
Soup
Mee Tom is a noodle soup from Cambodia with a hot and sour broth in the style of tom yum, wide rice noodles, chicken and shrimp. Lemongrass, galangal and makrut lime leaves give the aroma, lime and chili paste the tension. Unlike the Thai soup Tom Yum Gai, the noodles turn it into a full meal.
Ingredients
- 200 g flat rice noodles (5 mm wide)
- 1.2 l chicken broth
- 300 g chicken breast, in thin strips
- 200 g shrimp, peeled and deveined
- 2 stalks lemongrass, cut on the diagonal into 5 cm pieces and bruised
- 4 slices galangal (Thai ginger)
- 4 makrut lime leaves, torn
- 2 tbsp nam prik pao (chili paste in oil)
- 2 Thai chilies, bruised
- 200 g button or straw mushrooms, halved
- 2 tomatoes, in eighths
- 1 small onion, in wedges
- 3 tbsp fish sauce
- 1 tsp sugar
- 3 tbsp lime juice
- 2 scallions, in rings
- 2 tbsp cilantro, chopped
Instructions
- Soak the rice noodles in lukewarm water for 15 minutes and drain.
- Bring the broth to a boil. Add the lemongrass, galangal, makrut lime leaves and chilies and simmer for 8 minutes, until the broth smells of lemongrass.
- Stir in the chili paste, fish sauce and sugar. Add the mushrooms, tomatoes and onion and cook for 4 minutes, until the onion is soft.
- Put the chicken in the broth and simmer gently for 4 minutes. Add the shrimp and cook for 2 minutes, until pink and curled.
- Cook the noodles in a second pot of boiling water for 1 to 2 minutes, until soft, and divide them among four bowls.
- Take the broth off the heat, stir in the lime juice and adjust with fish sauce and sugar. Sour, hot and salty should balance each other.
- Ladle the broth, meat and vegetables over the noodles and scatter scallions and cilantro on top.
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