Two flavour-packed favourites in one meal 🌶️🍜 This Tom Yum Shrimp Soup & Chicken Pad Thai duo combines a tangy, aromatic shrimp soup with savoury rice noodles, tender chicken and crunchy peanuts. Finish both with our Shichimi Togarashi for an extra spicy kick!
INGREDIENTS
For the Tom Yum Shrimp Soup:
- 4 cups (1 L) chicken or seafood broth
- 2 stalks lemongrass, cut into pieces and lightly crushed
- 3 slices fresh ginger
- 2 kaffir lime leaves, optional
- 200 g mushrooms, sliced
- 1 medium tomato, cut into wedges
- 400 g large shrimp
- 2 tablespoons fish sauce
- 1 tablespoon chili paste
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 1 teaspoon Shichimi Togarashi A Spice Affair, or to taste
- Fresh cilantro, for garnish
- Green onions, sliced, for garnish
For the Chicken Pad Thai:
- 250 g flat rice noodles
- 2 chicken breasts, thinly sliced
- 1 tablespoon vegetable oil
- 2 large eggs, lightly beaten
- 2 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 1/2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon Shichimi Togarashi A Spice Affair, or to taste
- 1/3 cup roasted peanuts, crushed
- 2 green onions, sliced
- Fresh lime wedges, for serving
PREPARATION
1. Prepare the Tom Yum broth
Bring the broth to a gentle boil in a large pot. Add the lemongrass, ginger, and kaffir lime leaves. Simmer for about 5 minutes to infuse the broth.
2. Add the vegetables and shrimp
Add the mushrooms and tomato and simmer for 3 to 4 minutes. Add the shrimp and cook for another 2 to 3 minutes, or until pink and cooked through.
3. Season the Tom Yum Soup
Stir in the fish sauce, chili paste, lime juice, sugar, and Shichimi Togarashi A Spice Affair. Taste and adjust the seasoning as desired. Remove the lemongrass and lime leaves before serving. Garnish with fresh cilantro and green onions.
4. Prepare the Pad Thai noodles
Cook or soak the rice noodles according to package directions until just tender. Drain and set aside.
5. Make the Pad Thai sauce
In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, and Shichimi Togarashi A Spice Affair.
6. Cook the chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and cooked through.
7. Add the eggs
Push the chicken to one side of the pan. Pour in the beaten eggs and cook, stirring gently, until just set.
8. Finish the Chicken Pad Thai
Add the rice noodles and prepared Pad Thai sauce to the skillet. Toss everything together until the noodles are evenly coated and heated through.
9. Garnish and serve
Top the Chicken Pad Thai with crushed peanuts, green onions, and an extra sprinkle of Shichimi Togarashi. Serve with fresh lime wedges alongside the Tom Yum Shrimp Soup and enjoy!
