A dear friend of mine told me she had Tom Yum Hor Fun at one of the local Thai restaurant. My little light bulb lit up! Why have I not thought of making it before?! It is a pretty straight forward recipe.

Warning: Do not be fooled by the ‘harmless’ looking gravy. If you are not into spicy tom yum, I suggest you reduce the amount of chilli padi used or try the original Hor Fun Recipe instead.

Whenever the husband thank me after his meal, or gives me a big sloppy kiss on my cheek after he return the plates to the kitchen, it meant that he had a really good & satisfying meal. Even I couldn’t get enough of the sauce! The intense sour and spicy broth made into this velvety smooth gravy that glides down your throat but leaves a punch of spice lingering in your mouth. Shiokness! An instant relief for my very bothersome sinus! LOL!

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Tom Yum Hor Fun

Sharon of Delishar

  • 2 servings of Horfun/Kway Teow
  • 1 tbsp fish sauce
  • 1/2 tsp sugar
  • 1-1/2 tbsp oil
  • 3 cups low sodium chicken stock
  • 1-2 tbsp fish sauce or to taste
  • 1 tsp sugar
  • Juice of 1 lime or to taste
  • 1 coriander root
  • 2 stalks lemongrass ends only, bruised, & cut into 2 inch pieces
  • 3 lime leaves crushed
  • 6 slices of galangal
  • 2 cloves garlic crushed
  • 2 chilli padi sliced & seeded
  • Bunch of chye sim cut into 2 inch pieces
  • 4 straw mushrooms quartered
  • 1 chicken breast thinly sliced
  • 6 large prawns shelled & cleaned
  • Corn starch slurry 2 tbsp corn flour + 4 tbsp tap water
  • Salt and pepper
  • 1 egg lightly beaten (optional)
  • Chopped coriander to garnish
  • Season chicken in a little salt and pepper.

  • Toss kway teow/horfun in fish sauce.

  • Heat pan on med high, then add oil.

  • Stir fry kway teow/horfun quickly with sugar. If kway teow is hard, add a splash of water to soften. Set aside.

  • In wok, bring chicken stock to boil.

  • Add garlic, galangal, lime leaves, chilli padi, and lemongrass. Allow to boil for 5 minutes.

  • Lower heat to med, add chicken, and mushrooms.

  • When chicken almost cooked through, season broth with fish sauce, lime juice, and sugar.

  • Add prawns and cook for a minute.

  • Fish out lime leaves, lemongrass, and galangal.

  • Add chye sim to broth.

  • Add egg while stirring constantly.

  • While stirring, drizzle in corn starch slurry until sauce thickens into a thick gravy.

  • Remove from heat and serve over prepared kway teow/horfun.

  • Garnish with chopped coriander, and serve immediately.

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