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Tom Yum Hor Fun

Sharon of Delishar
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Servings 2

Ingredients
  

  • 2 servings of Horfun/Kway Teow
  • 1 tbsp fish sauce
  • 1/2 tsp sugar
  • 1-1/2 tbsp oil
  • 3 cups low sodium chicken stock
  • 1-2 tbsp fish sauce or to taste
  • 1 tsp sugar
  • Juice of 1 lime or to taste
  • 1 coriander root
  • 2 stalks lemongrass ends only, bruised, & cut into 2 inch pieces
  • 3 lime leaves crushed
  • 6 slices of galangal
  • 2 cloves garlic crushed
  • 2 chilli padi sliced & seeded
  • Bunch of chye sim cut into 2 inch pieces
  • 4 straw mushrooms quartered
  • 1 chicken breast thinly sliced
  • 6 large prawns shelled & cleaned
  • Corn starch slurry 2 tbsp corn flour + 4 tbsp tap water
  • Salt and pepper
  • 1 egg lightly beaten (optional)
  • Chopped coriander to garnish

Instructions
 

  • Season chicken in a little salt and pepper.
  • Toss kway teow/horfun in fish sauce.
  • Heat pan on med high, then add oil.
  • Stir fry kway teow/horfun quickly with sugar. If kway teow is hard, add a splash of water to soften. Set aside.
  • In wok, bring chicken stock to boil.
  • Add garlic, galangal, lime leaves, chilli padi, and lemongrass. Allow to boil for 5 minutes.
  • Lower heat to med, add chicken, and mushrooms.
  • When chicken almost cooked through, season broth with fish sauce, lime juice, and sugar.
  • Add prawns and cook for a minute.
  • Fish out lime leaves, lemongrass, and galangal.
  • Add chye sim to broth.
  • Add egg while stirring constantly.
  • While stirring, drizzle in corn starch slurry until sauce thickens into a thick gravy.
  • Remove from heat and serve over prepared kway teow/horfun.
  • Garnish with chopped coriander, and serve immediately.