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
- 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
- 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.