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.
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Note: I’m reusing some of the photos from my low carb shrimp tom yum noodles recipe.
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.
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.