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Hot Thai Tom Yum Seafood Rice Noodles

Name: Hot Thai Tom Yum Seafood Rice Noodles
Total time: 35 min
Ingredients: 120 g dry rice noodles; 200 g peeled shrimp; 150 g cleaned squid; 100 g cooked mussel meat; 200 g mushrooms; 200 g tomatoes; 400 ml seafood stock; 30 g tom yum paste; 15 g fish sauce; 15 g lime juice; 10 g sugar; 10 g chili oil; 15 g fresh cilantro

35 min 618 kcal per serving Medium

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Ingredients

4 Servings

Dry rice noodles120 g
Peeled shrimp200 g
Cleaned squid150 g
Cooked mussel meat100 g
Mushrooms200 g
Tomatoes200 g
Seafood stock400 ml
Tom yum paste30 g
Fish sauce15 g
Lime juice15 g
Sugar10 g
Chili oil10 g
Fresh cilantro15 g

Instructions

1
Prepare the rice noodles according to the package instructions until just tender. Drain, rinse briefly under cool water, and set aside.
2
Slice the squid into rings, slice the mushrooms, and cut the tomatoes into wedges or bite-sized pieces.
3
Pour the seafood stock into a large saucepan and bring it to a gentle boil over medium-high heat.
4
Whisk the tom yum paste into the hot stock until fully dispersed, then add the mushrooms and tomatoes. Simmer for 3–4 minutes, until the mushrooms begin to soften.
5
Add the shrimp and squid. Simmer gently for 2–3 minutes, stirring occasionally, until the shrimp turn opaque and the squid is just cooked. Avoid overcooking the seafood.
6
Add the cooked mussel meat and simmer for 1 minute, just until heated through.
7
Stir in the fish sauce, sugar, and chili oil. Remove the saucepan from the heat, add the lime juice, and taste the broth. Adjust the balance with additional fish sauce, lime juice, or sugar if desired.
8
Divide the drained rice noodles among serving bowls and ladle the hot tom yum seafood broth, vegetables, and seafood over them.