Tom Yum Gai

1 tbsp Vegetable oil
100 grams Chicken Thigh fillet, no skin, diced or strips
50 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

Precook the noodles according to packet instructions, then drain before adding to soup.

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.