Tom Yum Noodles with with pork, chicken or beef Recipe (serve 4-6)

Soup Base:

1l (33.8 fl. oz) Pork stock

3 Coriander roots (save stems for garnish)

3 medium sized Schalotte’s

Black Pepper

Meat and Noodles:

1-1/2 - 2l (50 fl. oz) water, lightly salted (boiling)

250 g (8.8 oz) Pork balls (can be found in asian supermarkets)

250 g (8.8 oz) Sliced Pork tenderloin

250 g (8.8 oz) Minced pork

500 g (17.6 oz) Rice noodles (flat) boil in the ”pork water” NOT the soup base(!). Remember to boil one portion at a time, and not all noodles at once.

1 cup Beansprouts

Serving (this is for one bowl of soup. Repeat the process for each person):

1 tbsp Sugar

1-2 tsp Ground dried Chili flakes

1 tbsp Ground roasted Peanuts

1 tbsp Thai Chili pickle (see separate recipe, or click link after video)

1 tbsp Lime juice

1 tbsp Fish sauce

1/2-1 cup of Soup base (above)

Garnish:

3 twigs of Coriander (coarsely chopped)

5 Spring Onions (coarsely chopped)

Fried crushed garlic (can be found in asian supermarkets)

1 sheet of spring roll dough cut into 6 pieces and deep-fried (optional)

Fresh Red chillies (optional)