Chicken Inasal with Quinoa Salad.jpeg

Tom Yum Mackerel Rice Vermicelli

Frame (7).png

Total time: 40 minutes

Frame (7).png

Serves 4

Vector (8).png

14 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

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

UTENSILS

Rice cooker, Stove, Measuring Cup, Weighing Scale, Chopping board, Knives, Pot, Bowls, Spatula, Metal Spoon

INSTRUCTIONS

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

Frame (8).png

Energy (kcal)

468

Group 1629.png

Carbs (g)

80

Frame (9).png

Proteins (g)

25

Group 1630.png

Fats (g)

6

Vector (8).png

Fibre (g)

14