Description
Longing for Tom Yum flavor, but don’t have time to make the soup? Tom Yum Soup Noodles is the perfect hack to get weeknight Tom Yum fix!
Ingredients
- 8 oz rice noodles (or noodles of choice)
- 2 tbsp cooking oil
- 3-4 tablespoons Tom Yum Paste
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk (optional for a creamy version)
- 1 cup mushrooms of choice, sliced
- 1 small tomato, quartered
- 2 cups shrimp, peeled and deveined (or protein of choice)
- 2–3 tablespoons fish sauce (to taste)
- 1–2 tablespoons brown sugar (to taste)
- Juice of 2 limes (to taste)
- 2-3 kaffir lime leaves (optional, thinly sliced)
- Fresh cilantro and sliced red fresh Thai chili for garnish
Instructions
Cook the Noodles: Boil noodles according to package instructions, then set aside.
Stir-fry the paste: Heat oil in a large pot over medium heat. Add Tom Yum Paste and mix until fragrant (about 1 minute).
Add Liquid: Stir in the broth. Bring to a gentle boil.
Add Veggies and Protein: Add mushrooms and simmer for 2-3 minutes until they are softened. Add shrimp and tomatoes and turn off the heat. The residual heat should cook the shrimp. Once they are pink, remove the pot from the burner.
Season the Broth: Add fish sauce, lime juice, and brown sugar to taste.
Assemble the Bowl: Divide the cooked noodles among bowls. Ladle the hot Tom Yum broth over the noodles.
Garnish and Serve: Top with slivered kaffir lime leaves, fresh cilantro, chili slices, and an extra squeeze of lime. Serve immediately.
Enjoy!
Notes
Recipe Tips & Tricks
- Don’t Overcook Shrimp: Turn off the heat as soon as they turn pink to keep them tender.
- Control the Spice: Start with less Tom Yum Paste if you don’t like spicy, and add more as needed. If you like spicy, and others don’t, make my Thai Flavor Bomb Sauce to have on the side, aka Nam Plaa Prik.
- Meal Prep: Make the broth ahead of time and store in the fridge. Just reheat and add noodles when ready to serve!
Additions and Substitutions
- Vegetarian Option: Swap shrimp for tofu and use a veggie broth.
- Extra Veggies: Add bok choy, spinach, or bean sprouts for more greens.
- No Tom Yum Paste? Thai Yum Paste substitution: If you aren’t up for making your own paste, or can’t buy it, you can substitute the Tom Yum paste with fresh ingredients like this:
- 5 garlic cloves, finely chopped
- 2-5 Thai chili peppers, to spice preference (optional)
- 1/2 cup finely chopped lemongrass (take off the easy to peel outer layers, and then cut up the middle part of the stalk as finely as possible, use a food processor if you want to really break it down)
- 2 kaffir lime leaves, finely chopped with the stems taken out
- Prep Time: 15
- Cook Time: 10
- Category: Thai
- Method: Stovetop
- Cuisine: Thai