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diff --git a/src/instant-tom-yam-kung-noodle-soup.md b/src/instant-tom-yam-kung-noodle-soup.md deleted file mode 100644 index b7c5ef8..0000000 --- a/src/instant-tom-yam-kung-noodle-soup.md +++ /dev/null @@ -1,33 +0,0 @@ -# Instant Tom Yam Kung noodle soup - -Instant noodles with processed spices are quick but not the most healthy. It's important to add fresh veggies and eggs. It's a quick tasty lunch, a life saver when going through a busy period. - -- ⏲️ Prep time: 10 minutes -- 🍳 Cook time: 10 minutes -- 🍽️ Servings: 2 people - -## Ingredients - -- 2 packages of vegetable- or tom yam-quick noodles -- 1 can coconut milk -- 10 small or 5 big mushrooms -- 2 eggs -- A few salad leaves (or practically any veggie you have in the fridge) -- 1 lime -- Coriander - -## Directions - -1. Put small amount of water and coconut milk to boil. Add the noodle spices. (If you don't like it too creamy, add extra water.) -2. Chop the mushrooms and coriander (and other veggies if you wish). Cut the lime into four pieces. -3. When boiling add mushroom, and crack the eggs directly into the pot (be sure not to stir after this, otherwise they will break). Wait 30 seconds to 1 minute. -4. Add the noodles and salad leaves (or whatever veggie you got). -5. After 3-5 minutes it's done. Serve in deep bowls. Squeeze the lime juice and chopped coriander on top. - -Pro tip: Squeeze some remaining lime juice into your drinking water. - -## Contribution - -- Ting-Yun Huang, Ricky Lindén - [website](https://rickylinden.com), [donate](https://rickylinden.com/donate.html) - -;tags: thai quick soup cheesefare |