Kuay Teow Tom Yum Moo Saap (Tom Yum-Style Pork Noodle Soup)

Thai street-style Tom Yum pork mince noodle soup, tailored to the home cook that does not have access to fresh galangal, lime leaves or lemongrass, and exotietc. "Tom Yum" in this context refers to a style of aggressive tabletop seasoning typically comprising lime juice, fish sauce, sugar, chili flakes, and crushed peanuts.

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Step 1

Pour the cold broth into a medium cooking pot.

Step 2

Add the dried galangal, coriander stems and add the kaffir lime leaves. Bring to a rolling boil.

Step 3

Cover the pot with a tight-fitting lid and turn the heat down to low, and let simmer for 10 minutes.

Step 4

Bring a separate, large pot of water to a rapid boil.

Step 5

Grab a sieve to put over the pot and into the boiling water.

Step 6

Uncover. Stir in the lemongrass paste. Keep heat as low as possible to keep hot

Step 7

Add the mince to the sieve in the pot and break up. It is cooked when it is no longer pink.

Step 8

Split the mince directly from the strainer into 4 bowls. You can use the same wooden spoon.

Step 9

Use the same water you used to cook the pork to cook the noodles.

Step 10

Split the noodles into those four bowls.

Step 11

Sprinkle the seasonings and cherry tomatoes over the pork and noodles.

Step 12

Ladel the broth over the strainer directly into the bowls.

Step 13

Scatter the toppings.