Tom Yum Gai

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 1

Ingredients

1 tbsp Vegetable oil100 grams Chicken Thigh fillet, no skin, diced or strips50 gram(s) Capsicum - Red Raw, 15 gram(s) Curry Paste: Valcom authentic Thai Red Curry Paste,85 gram(s) Trident Noodle, 1 Trident flavour sachet, 75 grams Cabbage, Choy Sum.5 Carrots, 2 cup Chicken stock, home-prepared no added salt,50 grams bean sprouts,1 red chilli, sliced thinly,50 grams Spring Onion,2 tbspn Vietnamese mint

Directions

heat oil in wok, add chicken and turn repeatedly to brown all over cooking 3 minutes, remove chicken to a clean bowl, add vegetables and stir fry for 2 minutes, add curry paste cook a further minute until fragrant, add flavour sachet, return the chicken and add the stock and the noodles, mix in well bring to the boil, serve in large bowl , garnish with mint and thinly sliced chilli and spring onions

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user JACKBQ.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 552.7
Total Fat: 27.1 g
Cholesterol: 90.2 mg
Sodium: 861.9 mg
Total Carbs: 50.2 g
Dietary Fiber: 8.9 g
Protein: 34.2 g

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