So the number one on my annual Top Ten Instant Noodles Of All Time list got some new clothes! Why do I like this one so much? Well, when I got to visit the island of Langkawi, Malaysia (which is a stone’s throw south of Thailand), I got to try all sorts of tasty foods. One was tom yum. I got to try it a couple of ways – check it out!
Notice how the broth is such a deep color? Check the one out on the right – it was served inside a coconut! What they both had in common was the very rich flavor and deep color. It also was much thicker than Thai tom yum that I had in Thailand. I asked about that in May while I was visiting a factory there and they told me that Thais like thin broths while <alaysians like theirs much thicker. At first it seemed pretty amazing that something as traditional as tom yum could be so different with the two countries being so close. But then I thought about the United States and Mexico – definitely completely different flavors of cuisine. Anyways, let’s see if it’s just a new change of clothes on this favorite or something more.
Here’s the back of the package (click to enlarge). Contains shrimp. Hadn’t noticed they’d put my logo on their packs! Looks like it’s on the White Curry and Hokkien Prawn, too! To prepare, noodles to 380ml boiling water and cook for 3 minutes. Add in sachet contents. Stir and enjoy!
The noodle block.
The soup base sachet.
A tan powder.
A paste sachet.
Thick stuff with a wonderful scent!
Finished (click to enlarge). Added shrimp, Salad Cosmo mung bean sprouts, coriander and lime. The noodles came out perfect as always – good thickness and chew. The broth is a deep celebration of tom yum – it’s almost identical to what I tried in Langkawi. A bite of heat, and a cascade of lemongrass, shrimp and other flavors enthrall the tastebuds like no other. Just fantastic stuff! 5.0 out of 5.0 stars. EAN bar code 9555655005234.
My Top Ten Malaysian Instant Noodles Of All Time 2015 Edition – the first video with Miles in it!