Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 1 stalk lemongrass ((thinly slice bottom third into rings))
  • ½ small onion ((thinly sliced))
  • 1 clove garlic ((minced))
  • 1 tbsp tom yum paste
  • 1½ cups water ((360ml))
  • Salt (and pepper to taste)
  • 2½ oz pancit canton (/ yee meen (70g))
  • 2 oz chicken breast ((thinly sliced) (56g))
  • 6 medium shrimps ((peeled and deveined))
  • Cilantro
  • 1 red chili ((seeded and thinly sliced))
  • 1 piece lime

Instruction

  • Heat vegetable oil in a small clay pot over medium low heat. Sauté lemongrass, onion, and garlic until fragrant, about 2 minutes.
  • Stir in to yum paste. Add 1½ cups (360ml) water. Stir to dissolve tom yum paste. Cover and bring soup to a boil.
  • Remove lid. Season soup with salt and pepper.
  • Add pancit canton noodles, chicken, and shrimps. Cover and cook for 3 minutes or until chicken and shrimps are cooked through.
  • Turn off heat. Garnish with cilantro leaves and red chili.
  • Serve immediately with lime wedges.