Trick & Tip

Tom Yum Goong with Rice Vermicelli

1.Royal Umbrella Brand Rice Vermicelli 170 grams 1 package 
2.Peeled and deveined banana shrimps 4 – 5 pieces    
3.Shredded kaffir lime leaves 3 leaves 
4.Crushed bird's eye chilli 3 pieces
5.Chopped spring onion and coriander 1 tablespoon
6.Sugar 2 teaspoons
7.Diagonally cut lemongrass 2 stalks 
8.Cut straw mushroom 2 pieces
9.Thai chilli paste 2 tablespoons 
10.Fish sauce 2 tablespoons
11.Lime juice 2 tablespoons and 1 teaspoon 
12.Beansprouts 1/2 cups
13.Pork stock 1/4 cups
14.Crispy fried kaffir lime leaves for garnishing 

Cooking Instructions
1.Soak the rice vermicelli in warm water. When tenderized, boil in hot water with the beansprouts, drain and rest in a bowl.
2.Prepare the stock over medium heat. When boils, add the lemongrass, kaffir lime leaves, and cook until the aromatic smell is released. Then add the shrimps and mushrooms. When cooked, season with the fish sauce, lime juice, Thai chilli paste, and sugar. It should teste sour, salty and sweet, or as preferred.  
3.Serve over in the bowl of noodles and beansprouts. Top with the spring onions, corianders and kaffir lime leaves