TOM YUM NOODLES WITH CHEESE FISH TOFU

Serves 4

Ingredients:

• 5 cups chicken stock 

• 3 tbsp Tom Yum paste

• 3 garlic cloves

• 1 stalk lemon grass 

• 1 large tomato (sliced in chunks)

• 500 grams prawns (peeled and deveined, save heads)

• 10 pieces of Hakka Cheese Fish Tofu

• 5 mushrooms (peeled and sliced) 

• 3 tbsp fish sauce 

• 1 tbsp sugar

• half a lime

• water spinach (optional)

• 400g of vermicelli noodles 

Cooking Directions: 

1. Crush the garlic and lemon grass stalks

2. Heat a pot and add the Tom Yum paste, crushed garlic, lemongrass and prawn heads and stir

3. Pour in the chicken stock and stir until the paste dissolves. Bring to boil, then reduce the heat to medium and allow it to simmer for 10 minutes with lid on

4. Strain the broth and take out the prawn heads. Return it to the heat

5. Add the prawns, cheese fish tofu and mushrooms and allow it to cook for 2 minutes

6. Add the fish sauce, sugar and lime juice and adjust to taste

7. Portion out vermicelli noodles into bowls and ladle in your broth, prawns and cheese fish tofu

8. Garnish with spring onion, coriander and chilli.