This really isn’t authentic Tom Yum (thus the moniker “Tom Yummy”) but it’s a great pick me up for cold ber months.
Red Thai Curry Paste
Powdered Sinigang Mix
2 Chicken Breasts, sliced into strips
1. Prepare sinigang soup base as indicated on the packet. Add 4 tablespoons of red curry paste (add more to make a spicier dish). Bring to a boil.
2. Drop chicken in and cover pot for 5 minutes.
3. Add egg noodles and simmer for 15 minutes. Garnish with wansuy 5 minutes before serving.