Page 91 - MASALA Magazine Vol.15 Issue 2 | December 2023 - January 2024

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TOM YUM UDON INSTRUCTIONS

1. Add coriander roots, salt, and shallots to 2 litres
Prep time: 20 minutes of water and bring to boil.
Cook time: 30 minutes 2. Add in the lemongrass and galangal, and boil until
Serves: 7-8 aromatic.

INGREDIENTS 3. Add chilli paste and mix well with the broth.
4. Add mushrooms – first the shitake, and then the
• 2 litres water oyster mushrooms, as the shiitake mushrooms
• 2 coriander roots take longer to cook.
• ½ tsp salt (or pink salt) 5. Add makrut lime leaves.
• 7 pieces Thai shallots 6. Once the mushrooms are cooked, add all the
• 3 sticks lemongrass condiments: both kinds of chillies, soy sauce,
• 2 inches galangal tamarind sauce, and lime juice.
• 3 tbsp vegetarian chilli paste
• ½ kg oyster mushrooms 7. Bring the mixture down to a light boil and add
• 8 shiitake mushrooms the coconut milk. Turn off the stove.
• 1 bunch of makrut lime leaves 8. Boil udon noodles separately, pour the tom yum
• 12-15 prik kee noo suan chillies over the noodles, and serve.
• 5-7 red chinda chillies
• 4-5 tbsp soy sauce
• 2 tbsp tamarind paste
• 4-5 tbsp fresh lime juice
• 250ml coconut milk
• 1 cup udon noodles

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