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Tom Yum Noodle Soup

Tom Yum Noodle Soup Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 8 oz large shrimp, peeled and deveined
  • 4 oz straw or button mushrooms, sliced
  • 3 stalks lemongrass, outer layer removed, cut into 2-inch pieces and smashed
  • 5 thin slices galangal
  • 3 kaffir lime leaves, torn
  • 2 Thai bird’s eye chiles, halved
  • 2 small tomatoes, quartered
  • 1/2 medium onion, sliced
  • 4 cups water or light chicken broth
  • 2 tbsp fish sauce
  • 1 1/2 tbsp nam prik pao (Thai roasted chile paste)
  • 2 tbsp fresh lime juice
  • 6 oz dried flat rice noodles
  • Handful fresh cilantro leaves
  • Chili oil, optional

Method
 

  1. Bring the 4 cups of water to a boil, then add lemongrass, galangal, lime leaves, chiles, onion, and tomato. Simmer 5 minutes.
  2. Add mushrooms and shrimp; cook 2 to 3 minutes until shrimp turn pink.
  3. Stir in nam prik pao, fish sauce, and lime juice. Remove from heat and adjust seasoning to taste.
  4. Cook rice noodles separately according to package directions, drain, and divide among bowls. Ladle soup over noodles, top with cilantro and chili oil, and serve with lime wedges.

Notes

For a creamy version, stir in 1/2 cup coconut milk with the broth after adding the shrimp. Store leftover broth and noodles separately so the noodles don’t get soggy.