33 lines
1.3 KiB
Markdown
33 lines
1.3 KiB
Markdown
---
|
|
title: "Instant Tom Yam Kung noodle soup"
|
|
date: 2021-03-11
|
|
tags: ['thai', 'quick', 'soup', 'cheesefare']
|
|
author: ricky-linden
|
|
---
|
|
|
|
Instant noodles with processed spices are quick but not the most healthy. It's important to add fresh veggies and eggs. It's a quick tasty lunch, a life saver when going through a busy period.
|
|
|
|
- ⏲️ Prep time: 10 minutes
|
|
- 🍳 Cook time: 10 minutes
|
|
- 🍽️ Servings: 2 people
|
|
|
|
## Ingredients
|
|
|
|
- 2 packages of vegetable- or tom yam-quick noodles
|
|
- 1 can coconut milk
|
|
- 10 small or 5 big mushrooms
|
|
- 2 eggs
|
|
- A few salad leaves (or practically any veggie you have in the fridge)
|
|
- 1 lime
|
|
- Coriander
|
|
|
|
## Directions
|
|
|
|
1. Put small amount of water and coconut milk to boil. Add the noodle spices. (If you don't like it too creamy, add extra water.)
|
|
2. Chop the mushrooms and coriander (and other veggies if you wish). Cut the lime into four pieces.
|
|
3. When boiling add mushroom, and crack the eggs directly into the pot (be sure not to stir after this, otherwise they will break). Wait 30 seconds to 1 minute.
|
|
4. Add the noodles and salad leaves (or whatever veggie you got).
|
|
5. After 3-5 minutes it's done. Serve in deep bowls. Squeeze the lime juice and chopped coriander on top.
|
|
|
|
Pro tip: Squeeze some remaining lime juice into your drinking water.
|