1 small chicken breast or
100g minced pork
1 tsp cornflour (if using minced pork)
1 clove garlic (crushed with the flat side of a knife)
1 tbsp vegetable oil
400-500ml chicken stock
1 tsp Mai Siam Tom Yum Soup paste
5 Pak Choi leaves
1 handful bean sprouts
1 red chilli (optional)
3 sprigs fresh coriander
2 sprigs mint (take the leaves off the stems)
2 tsp Mai Siam Fish Sauce (to taste)
1/2 tsp sugar (to taste)
1 clove garlic (crushed)
100g flat rice noodles (dry weight)
Heat the vegetable oil in a small pan and quickly fry the garlic. Before it burns, add the chicken stock and bring it to the boil.
Add the tom yum paste and when the soup is boiling, add the chicken breast to pouch.
Alternatively, slice the chicken and add to the pot. If using minced pork; season light with fish sauce and pepper, add 1 tsp of cornflour , mix well and form into balls the size of a small marble. Drop the meatballs into the boiling stock and add fish sauce and a little sugar to taste.
Meanwhile, prepare the noodles in another pan by boiling in hot water. Strain and keep aside.
When the meat is cooked (remove chicken breast and slice), add the noodles and pak choi. When the pak choi is al dente, take the noodles off the heat and pour into a large bowl.
Garnish with beansprouts, coriander and mint leaves. Serve steaming hot, with lime wedges.