Group 3108@2x

GR

RU

RECIPES

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Tom Yum Ramen

YOU WILL NEED

Chili

Shellfish Bisque

½kg peeled shrimp

120g Shellfish Bisque (Art. 43718)

40g Chili Sauce (Art. 55011)

250g egg noodles

100g coconut milk

1 nori sheet

40g fresh ginger or galangal

3 tbsp. boiled corn

3 soy sauce boiled eggs

1/3 bunch of coriander

1/3 bunch of spring onions

1 large onion

Few lime leaves

2 sprigs of lemongrass

2 tbsp. sunflower oil

1 ½ lt of water

  1. Cut the onion into slices and stir it in a pot with the sunflower oil. Add the ginger, the lemongrass and the white part of the spring onions. Add the water and the Shellfish Bisque and bring to a simmer for 4-5 minutes.
  2. Add the Chili Sauce, lime leaves, coconut milk and shrimp and boil for 1 more minute.
  3. Soften the noodles in hot water, drain and divide into bowls.
  4. Serve the Tom Yum soup over the noodles, add shrimp, corn, one egg cut in half, a piece of nori leaf and chopped herbs on top.

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