Tom Yum Noodle Soup
A vibrant Thai hot and sour soup with rice noodles, shrimp, mushrooms, and aromatic herbs in a spicy, tangy broth.
Ingredients
Broth Base:
- 4 cups (1L) chicken or vegetable broth
- 1 stalk lemongrass, bruised and cut into 2" pieces
- 3 kaffir lime leaves
- 2 tbsp tom yum paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp palm sugar (or brown sugar)
Protein & Vegetables:
- 200g shrimp (or chicken/tofu)
- 1 cup (70g) straw mushrooms or shiitake
- 1 medium tomato, quartered
Noodles & Garnish:
- 200g rice noodles (cooked separately)
- 1 red chili, sliced
- ΒΌ cup cilantro, chopped
Instructions
- Simmer Broth: In a pot, heat broth with lemongrass, lime leaves, and tom yum paste for 10 mins.Add Protein: Add shrimp and mushrooms; cook 3-4 mins until shrimp turns pink.Season: Stir in fish sauce, lime juice, and sugar. Adjust to taste.Assemble: Divide cooked noodles into bowls, ladle hot soup over, and garnish with chili and cilantro.
Notes
- For vegetarian version: Use tofu and mushroom broth, substitute fish sauce with soy sauce.
- Store-bought tom yum paste saves time, but homemade enhances flavor.
- Add coconut milk (2 tbsp) for a creamier twist.