- 1 packet Fantastic Hokkien noodles
- 250g chicken thigh fillets (~2 pieces)
- 8 small prawns, peeled and deveined
- 6 medium mushrooms, quartered
- 200g bamboo shoots
- 2 tbsps Valcom tom yum paste
- 5 tbsps cream or coconut cream
Method
- Soak noodles in boiling water until noodles soften and separate.
- Cook chicken in salted boiling water. Drain (reserve liquid), cool and shred.
- Pour 3 cups of the reserved cooking liquid into saucepan. Add tom yum paste and stir to dissolve. Add mushrooms, bamboo shoots and prawns. Add more of the reserved liquid if required. Simmer until prawns are cooked through. Add cream and simmer for a further minute or two.
- Divide noodles amongst bowls, top with shredded chicken then ladle soup over noodles.
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