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Ingredients:
1 tbsp. Mae Ploy Tom Yum Paste
200g Dried egg noodle
5 cups Vegetable or fish stock
2 tbsp. Soy Sauce
3 pcs. Large mild chilli, seeded and sliced
4 Kaffir lime leaves, shredded
1 tbsp. Lemongrass, shredded
600g Firm fish such as sea-bass,cubed
8 eggs Chaokoh Quail Eggs in Brine
Spring onion (scallion) to serve
Instructions:
1. Marinate the fish with Mae Ploy Tom Yum Paste, leave for 2 hours.
2. Grill the fish on medium heat for 1-2 minutes on both sides, set aside.
3. Place the noodles in saucepan of boiling water and cook for 3 minutes or until tender.
4. Drain
5. Place the stock, soy sauce, chilies, kaffir lime leaves and lemongrass in saucepan over medium heat and simmer for 5 minutes.
6. Add the fish and cook for 1 minute or until tender.
7. To serve, pile the noodles in serving bowls.
8. Top with the fish and ladle over the stock.
9. Serve topped with Chaokoh quail eggs and spring onion.
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