Tom Yum-Style Shrimp & Noodles with Gai Lan & Thai Basil

Tom Yum-Style Shrimp & Noodles

with Gai Lan & Thai Basil

Group Created with Sketch. 20 min
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  • icon-servings Created with Sketch.
    3 Servings
  • icon-nutrition Created with Sketch. Est. 575 Cals/serving

A Southeast Asian classic, tom yum is best known for its hot and sour qualities. A base of aromatics like chiles, galangal and makrut lime leaves combine to make the finished dish distinctly delicious. Here, we’re taking that foundation and running with it. Our version, made with traditional tom yum paste, is tempered by the smooth richness of coconut milk. Simmering the shrimp and fresh, tender noodles in the sauce infuses them with complex, balanced flavors. Topped with fresh herbs like cilantro and Thai basil, this dish is truly the definition of yum.

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Tom Yum-Style Shrimp & Noodles with Gai Lan & Thai Basil
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic and ginger. Trim off the ends of the gai lan stems; roughly chop the gai lan. Quarter the lime. Pick the cilantro and basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a medium bowl, combine the coconut milk powder and ½ cup of water; stir until smooth.

Cook the aromatics:
2 Cook the aromatics:

In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the garlic and ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the tom yum paste. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant.

Add the vegetables:
3 Add the vegetables:

Add the gai lan, half the basil and 2 tablespoons of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the gai lan leaves have wilted.

Cook & add the noodles:
4 Cook & add the noodles:

While the vegetables cook, add the noodles to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and transfer to the pan of aromatics and vegetables.

Finish the noodles:
5 Finish the noodles:

Add the shrimp, coconut milk powder mixture and ¾ cup of water to the pan of vegetables and noodles. Cook, stirring frequently to coat the noodles in sauce, 2 to 4 minutes, or until the shrimp are cooked through. (Be careful not to boil the sauce, as the coconut milk powder mixture may separate.) Remove from heat and stir in the juice of 2 lime wedges.

Plate your dish:
6 Plate your dish:

Divide the finished noodles between bowls. Garnish with the cilantro, peanuts and remaining lime wedges and basil. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic and ginger. Trim off the ends of the gai lan stems; roughly chop the gai lan. Quarter the lime. Pick the cilantro and basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a medium bowl, combine the coconut milk powder and ½ cup of water; stir until smooth.

2 Cook the aromatics:

In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the garlic and ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the tom yum paste. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant.

Cook the aromatics:
Add the vegetables:
3 Add the vegetables:

Add the gai lan, half the basil and 2 tablespoons of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the gai lan leaves have wilted.

4 Cook & add the noodles:

While the vegetables cook, add the noodles to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and transfer to the pan of aromatics and vegetables.

Cook & add the noodles:
Finish the noodles:
5 Finish the noodles:

Add the shrimp, coconut milk powder mixture and ¾ cup of water to the pan of vegetables and noodles. Cook, stirring frequently to coat the noodles in sauce, 2 to 4 minutes, or until the shrimp are cooked through. (Be careful not to boil the sauce, as the coconut milk powder mixture may separate.) Remove from heat and stir in the juice of 2 lime wedges.

6 Plate your dish:

Divide the finished noodles between bowls. Garnish with the cilantro, peanuts and remaining lime wedges and basil. Enjoy!

Plate your dish: