Easy Tom Yum Hake & Noodle Soup

Craving comfort food? Dinner is served! This tom yum soup will have you coming back for seconds – it’s THAT good.

Serves 3-5
Prep: 20-25 min
Cook 15-20 min

Easy Tom Yum Hake & Noodle Soup

Serves 3-5
Prep: 20-25 min
Cook 15-20 min

Craving comfort food? Dinner is served! This tom yum soup will have you coming back for seconds - it's THAT good.

Ingredients

Olive oil
1 onion, chopped
2 garlic cloves, chopped
6 Tbsp (90 ml) Tom Yum paste (or 1 pkt)
1 tin coconut milk
1 Tbsp (15 ml) sugar
1 Tbsp (15 ml) fish sauce
2 C (500 ml) chicken stock
10 Portabellini or baby mushrooms, sliced in half or quartered
10 baby tomatoes, sliced
2 dried bricks of egg noodles, soaked according to the package instructions
1 box (450 g) Sea Harvest Medallions (frozen)

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Method

To Serve:

1 lime, quartered
2 spring onions, sliced thin (green part only)
1 red chilli, sliced

Tom Yum Soup

Heat a glug of olive oil in a large frying pan over medium heat.
Add the onion and fry until it begins to soften and become translucent. Add the garlic and fry for a minute.
Add the curry paste and fry for another 2 minutes until fragrant. Add the sugar, the fish sauce and stock and stir.
Add the coconut milk and stir to combine. Add the mushrooms and tomatoes and simmer with the lid on for 5 minutes. Add the Sea Harvest Medallions from frozen and simmer with the lid on for 10 minutes. Finally, add the noodles and stir to coat completely.
Serve a portion of Tom Yum soup garnished with sliced spring onion, red chilli and a squeeze of lime.

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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.