Thai cuisine · Soups & Stews

Kuay Teow Tom Yum

Hot and sour noodle soup with ground meat balls, toasted peanuts and a generous splash of lime.

Ingredients · for 4 servings

• 200 g thin rice noodles
• 300 g ground chicken
• 1.2 l chicken stock
• 60 g peanuts
• 3 tbsp fish sauce
• 2 limes
• 1 tbsp palm sugar
• 1 tsp chili powder
• 150 g bean sprouts
• 4 cloves garlic and 2 tbsp oil
• 1 bunch spring onions
• 1 bunch fresh cilantro

Instructions

1. Toast the peanuts in a dry pan for 5 minutes until golden, let cool, and chop roughly; finely chop the garlic and fry in 2 tbsp oil for 2 minutes until crisp and golden, then transfer with the oil to a bowl.
2. Knead the ground chicken with 1 tbsp fish sauce and a little black pepper and shape into about 20 small balls.
3. Bring the chicken stock to a boil, slide in the balls, and let simmer gently for 7–8 minutes until firm and floating on the surface.
4. Cook the rice noodles in boiling water per package instructions for 2–3 minutes, drain and rinse briefly with cold water so they don't stick together; blanch the bean sprouts in the same water for 20 seconds.
5. In each bowl, stir together the remaining fish sauce, the juice of 1.5 limes, palm sugar and chili powder — this dressing forms the base, and only then go in the noodles and sprouts.
6. Top up with the hot stock and meatballs, sprinkle with peanuts, garlic oil, spring onions and cilantro, and serve with the remaining lime wedges.