Creamy Tom Yum Kung Ramen with Gyoza

INGREDIENTS

• Water for preparing Tom Yum Soup1 1/2

Rose Dee menu Tom Yum ‘Creamy’

• 60 gKaffir lime leaves for preparing Tom Yum Soup2-3 PCChopped lemon grass4-5 PC

• Chili paste2 tablespoons

• Straw mushrooms (cut into halves)4-6 pieces

Japanese gyoza (pork-chicken) 19 g

• 2 piecesLime juice2 /3 teaspoonWater

• 1 1/2 cupsRamen noodles100 g

• River prawns

COOKING METHOD

How to prepare Tom Yum Soup

1. Add water into a pot over high heat until it boils, then lower the temperature to medium heat.

2. Add Mix RosDee menu Tom Yum ‘Creamy’, kaffir lime leaves, chopped lemon grass, and chili paste stir until well combined.

3. Add half chopped straw mushrooms, Japanese gyoza (pork-chicken), and simmer for around 2 minutes. Then, turn off the heat and add lime juice.

How to serve

1. Boil water in a pot over high heat, and simmer the ramen noodles for 3 minutes. Then, simmer river prawns for 3-5 minutes without rinsing in cold water.

2. Transfer ramen and river prawns into a bowl, ladle the Tom Yum Soup, and serve.

Tip

• A simmered Tom Yum soup can be kept for 3 days in a well sealed container at 1-5 °C . Do not add kaffir lime leaves, chopped lemon grass, and chili paste if you are not cooking it yet, as doing so will shorten the shelf life of the soup.

• To add aroma to the Tom Yum soup, smash the lemon grass before cooking.

• To get a fresh river prawn, choose the one with the claw is not too big. While its shell should be hard, with vivid and clear green color, and head should finely stick to the body.

Preparation time: 15-20 minutes

Cost: 75 THB

Recommended selling price: 240-250 THB