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Sharon of Delishar

Tom Yum Hor Fun

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Servings: 2
Ingredients Method

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

Method
 

  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.