Low Carb Tom Yum Chicken Noodles
I’m posting this soon after my low carb tom yum shrimp noodles, as I want to use up the leftover lemongrass, mushrooms & kaffir lime leaves. This time round, I use boneless chicken thigh instead of shrimp.
- Fried Tom Yum Seafood Noodles Recipe
- Claypot Thai Glass Noodles (Shrimp)
- Easy & Delicious Low Carb Recipes
Note: I’m reusing some of the photos from my low carb shrimp tom yum noodles recipe.
First, marinate bite-sized chicken chunks (I’m using boneless chicken thigh) in a bit of fish sauce, soy sauce & white pepper for 15 minutes.
This is my packet of shirataki noodles aka konjac (Japanese yam) noodles. These noodles are nicknamed “miracle noodles” as they contain zero calories. I got mine from Sheng Siong for S$1.95 per pouch. The water in the pouch should be discarded as it has a “fishy” smell after being soaked in the konjac.
To completely get rid of any fishy smell, boil the shirataki noodles in a pot of clean water for 2-3 minutes before using. Set aside the drained noodles after rinsing them in cold tap water. As an alternative to boiling, you can soak the noodles in hot water for 5 minutes instead. I prefer to boil them.
This is my packet of instant tom yum spice. I’m using this recently as it is a single use portion. You can use any favourite brand of tom yum spice and season to taste.
In a small pot, add aromatics, mushrooms, cherry tomatoes and instant tom yum paste.
Add water and bring to a boil, ensuring that the tom yum paste is completely dissolved.
Add chicken and simmer covered with lid for 2-3 minutes, until chicken is cooked as shown above.
Simmer to taste with fish sauce & lime juice.
Return the prepared noodles back to the pot.
Garnish with coriander before serving.
It has been years since I last had some tom yum dishes. This looks so very appetizing and chicken thighs are my favourite.
开胃！Long time since I’ve had “tom yum” anything.