Lemongrass Pork Mince, Tom Yum Noodle Soup by Lee Chan

16 Aug 2018

Lemongrass Pork Mince, Tom Yum Noodle Soup


1 stalk Lemongrass

1 small Onion

1 small Chilli

Thumb of ginger

2 Kaffir lime leaves, stalk removed

2 1⁄2 tbsp coconut oil

2tbsp Tom yum paste

1 cup Chicken stock

150g pork mince

2tbsp fish sauce

1⁄2 tsp sugar

1 tsp sesame oil

1tbsp oyster sauce

150g Bean noodles

1 Bok choy stalk

5 Cherry tomatoes


  1. For the pork mince – start with the lemongrass paste. Place all the ingredients into a food

processor and blitz until it resembles a paste, a few chunks are okay. Set aside until ready to


  1. Start with the bean noodles. Boil a large pot of water and cook the noodles as per packet

instructions or until soft but still slightly chewy. Drain and set aside.

  1. Heat fry pan on high heat. Add 1⁄2 tbsp of coconut oil, add cherry tomatoes and pan roast until

they split. Set aside until ready to assemble.

  1. Using the same fry pan, add 1tbsp of coconut oil and 1tbsp of lemongrass paste. Fry until


  1. Add pork mince to the lemongrass paste and cook for 5minutes. Stir through sesame oil, 1tbsp

fish sauce and oyster sauce. Cook for a further 3minutes, stirring to incorporate sauces. Remove

from heat when done.

  1. In a saucepan, heat 1tbsp of coconut oil, add 1tbsp of lemongrass paste and tom yum paste.

Stir fry until fragrant. Add chicken stock and bring to boil.

  1. Reduce heat to a simmer; add 1tbsp fish sauce and 1⁄2 tsp of sugar. Taste and balance the

flavours accordingly. If you need it to be saltier, add more fish sauce, if it’s too salty add a little

sugar at a time. The taste should be rich and sour.