Tom Yum Mackerel Rice Vermicelli
Total time: 40 minutes
14 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
4 rice bowls - Brown Rice Beehoon
200g - Any Dark Green Leafy Vegetable, chopped
150g - Mackerel Fish, sliced
1 teaspoon - Tom Yam Paste
1 stalk - Lemongrass
50g - Straw Mushroom
6 cups - Water
510g - Lentils, rinsed and soaked
Rice cooker, Stove, Measuring Cup, Weighing Scale, Chopping board, Knives, Pot, Bowls, Spatula, Metal Spoon
1. In a pot, boil the water. Then add tom yam paste, lemongrass, lentils and straw mushroom to boiling water.
2. Add the sliced mackerel fish and rice vermicelli into the soup base and boil for 15 minutes.
3. Mix in the vegetables and cook for another 3 minutes.
4. Serve the dish hot or warm.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 408.5g