Chicken Noodle Others Rice

Tom Yum Hor Fun (Rice Noodles with Tom Yum Gravy)

A dear friend of mine told me she had Tom Yum Hor Fun at one of the local Thai restaurant. My little light bulb lit up! Why have I not thought of making it before?! It is a pretty straight forward recipe.

Warning: Do not be fooled by the ‘harmless’ looking gravy. If you are not into spicy tom yum, I suggest you reduce the amount of chilli padi used or try the original Hor Fun Recipe instead.

Whenever the husband thank me after his meal, or gives me a big sloppy kiss on my cheek after he return the plates to the kitchen, it meant that he had a really good & satisfying meal. Even I couldn’t get enough of the sauce! The intense sour and spicy broth made into this velvety smooth gravy that glides down your throat but leaves a punch of spice lingering in your mouth. Shiokness! An instant relief for my very bothersome sinus! LOL!

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Tom Yum Hor Fun
Serves 2
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  1. 2 servings of Horfun/Kway Teow
  2. 1 tbsp fish sauce
  3. 1/2 tsp sugar
  4. 1-1/2 tbsp oil
  5. 3 cups low sodium chicken stock
  6. 1-2 tbsp fish sauce or to taste
  7. 1 tsp sugar
  8. Juice of 1 lime or to taste
  9. 1 coriander root
  10. 2 stalks lemongrass, ends only, bruised, & cut into 2 inch pieces
  11. 3 lime leaves, crushed
  12. 6 slices of galangal
  13. 2 cloves garlic, crushed
  14. 2 chilli padi, sliced & seeded
  15. Bunch of chye sim, cut into 2 inch pieces
  16. 4 straw mushrooms, quartered
  17. 1 chicken breast, thinly sliced
  18. 6 large prawns, shelled & cleaned
  19. Corn starch slurry (2 tbsp corn flour + 4 tbsp tap water)
  20. Salt and pepper
  21. 1 egg, lightly beaten (optional)
  22. Chopped coriander to garnish
  1. Season chicken in a little salt and pepper.
  2. Toss kway teow/horfun in fish sauce.
  3. Heat pan on med high, then add oil.
  4. Stir fry kway teow/horfun quickly with sugar. If kway teow is hard, add a splash of water to soften. Set aside.
  5. In wok, bring chicken stock to boil.
  6. Add garlic, galangal, lime leaves, chilli padi, and lemongrass. Allow to boil for 5 minutes.
  7. Lower heat to med, add chicken, and mushrooms.
  8. When chicken almost cooked through, season broth with fish sauce, lime juice, and sugar.
  9. Add prawns and cook for a minute.
  10. Fish out lime leaves, lemongrass, and galangal.
  11. Add chye sim to broth.
  12. Add egg while stirring constantly.
  13. While stirring, drizzle in corn starch slurry until sauce thickens into a thick gravy.
  14. Remove from heat and serve over prepared kway teow/horfun.
  15. Garnish with chopped coriander, and serve immediately.
Delishar | Singapore Cooking, Recipe, and Food Blog

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