Chicken Tom Yum with Mung Bean Vermicelli

Steps

1. Bring a full kettle of water to the boil.
2. Cook vermicelli. Place vermicelli noodles in a heat-proof bowl. Cover with boiling water and leave to cook for 5 minutes, until tender. Drain well and set aside half the noodles (this is leftover). Keep noodles warm.
3. Prep & cook chicken. Pat chicken dry, cut into 1cm thick long strips and season. Heat 1/2 tsp oil in a deep fry-pan on high heat. Cook chicken for 3-4 minutes each side, until cooked through. Remove from pan and cover to rest. Reserve pan and wipe clean.
4. Prep tom yum ingredients.
5. Cook tom yum. Place water, stock, tom yum paste, makrut mix, fish sauce and lime juice in reserved pan. Bring to a simmer on high heat.
6. Once simmering, add bok choy and tomato and cook for about 1 minute, until just wilted. Remove from heat and stir through any chicken resting juices. Season if needed.
7. Prep garnishes.
8. Serve noodles and chicken in bowls and spoon over tom yum and veggies. Top with mung bean sprouts, spring onions, coriander, mint and garlic & chilli blend.