Tom Yam Seafood served with Tang Hoon (Glass Vermicelli)

Today, I thought of making something simple to eat, quick and considerably healthy. So I decided to make Seafood Tomyam with TangHoon.




Ingredients:

• Tang Hoon - Washed and soaked in hot water
• Some seafood medley - mussels, prawns, squid, etc.
• Some spring onions cut diagonally
• 1 Knorr Tom Yam cube. You can use any tomyam paste
• Some oil
• and water

Method:

1. Add some oil to a pot, and stir fry the mussels.
2. Add boiling water, enough to make a broth for the soup.
3. Add the tomyam cube, and let it boil.
4. Add the seafood, the spring onions and lastly the tanghoon.
5. Season to taste if necessary as the paste are normally readily salty.
6. Garnish with extra spring onions and I served with poached egg.