11 October 2017
Tom Yum Noodle Pot (Marks and Spencer’s) By @SpectreUK
I first found out I love Tom Yum noodle soup from a Thai restaurant in town. They made the best Tom Yum soup I've ever eaten, and it's sadly never been surpassed. As far as I could tell it was made with coconut milk. It had small pieces of chicken, diced Spanish Onion, a chopped tomato, button mushrooms, baby sweetcorn, a few noodles and a couple of pieces of hot red chilli. I tried to emulate this with these ingredients myself. I used to make Tom Yum soup from paste I found at a Chinese market, but without the coconut milk. I used to use all the paste and a huge amount of ingredients filling a large saucepan with Tom Yum soup, which would take ages to eat and appealed to my Scooby Snack greediness. The pot noodles flavoured with Tom Yum paste since have been a welcome gap, but non-the-less, not to the restaurant's standard and no coconut milk in sight.
This Tom Yum Noodle Pot was produced for Marks and Spencer's. I opened the cardboard pot and peeled back the plastic lid to find a solid block of egg noodles and a sachet full of dark brown goop, which I presumed was the Tum Yum paste. The instructions on the label stated to add the dark brown goop (paste) and then freshly boiled water. It stated for a more 'intense flavour' to add the water to the 'lower fill line', but I couldn't see that for the solid egg noodles. I did, however, add the water to the top of the noodles instead of the line at the top of the cardboard pot. I poured the freshly boiled water over the brown goop (paste) to make sure it dissolved into the noodles instead of sitting on top of them. I replaced the plastic lid for a few minutes, a little longer than the suggested two minutes, but I had to make a sandwich…
The noodles had softened and soaked up much of the brown liquid soup. The egg noodles and added sweetcorn had mixed well with the Tom Yum paste and hot water. It certainly was tasty and had a Tom Yum ring to it, but I couldn't help wishing I'd added more water for a wetter soup, rather than liquid that had all been soaked up by the noodles. Having said that, there was more liquid at the bottom when I ate most of the noodles. I also found that much of the brown goop (paste) had accumulated there with all the diced cabbage. This made for a very 'intense' end to this Tom Yum noodle soup!
I may have to go back to that restaurant some time, either that or find some Tom Yum paste from a Chinese market, and this time some coconut milk, and have a bash again myself…
Information on the pot;
The 99g pot had 322 calories, with 8.2g of sugar, 5.6g of fat and 3.43g of salt. Please see photographs for the ingredients.