The Best Tom Yum Noodle Soup Recipe You’ll Ever Taste

The best Tom Yum noodle soup recipe features a spicy, sour, and aromatic broth made with lemongrass, galangal, kaffir lime leaves, chillies’, and lime juice, combined with noodles and protein like chicken or shrimp. It’s a popular Thai dish known for its bold and bright flavors.

Welcome to the world of charming flavors and aromatic scents! Today, we’re going to create an authentic and delicious Tom Yum Noodle Soup Recipe.

This classic Thai dish is perfect balance of spicy, sour, and savory notes, guaranteed to awaken your taste buds and leave you craving more.

So, gather your ingredients, turn up the heat, and let’s dive into the art of crafting this irresistible noodle soup.

You can recreate this amazing recipe without facing the questions whether Tom yum noodle soup recipe is vegetarian or non-vegetarian.

You can fully customize it according to your preferences. I would guide you with every step. No matter if you just started learning, how to cook?

Why it is called Tom Yum soup?

Tom yum means “boiled mixed flavors soup“.

The name “tom yum” is derived from two Thai words: “tom” and “yum.”

First we would talk about word Tom.

This word generally means boiling or simmering in Thai cuisine.

It’s used to describe dishes where ingredients are cooked in a flavorful broth or liquid.

Now we would talk about yum.

“Yum” means “mixed” or “combined” in Thai.

It represents that the soup contains a harmonious blend of flavors, including sour, spicy, sweet, and salty.

Hence, “tom yum” translates to “boiled mixed flavors soup.”

The name accurately captures the essence of this iconic Thai dish, which is a perfect blend of tangy, spicy, and aromatic ingredients, simmered together to create a flavorful and full of energy broth.

Is Tom Yum soup good for stomach?

Tom yum soup is a good source of fiber, which is essential for good digestive health.

Fiber helps to keep the digestive system moving smoothly and can helps your stomach to prevent constipation and other digestive problems.

It is a low calorie food which makes it good for weight loss. It also have anti-inflammatory and antioxidant properties.

So overall, Tom Yum soup is healthy. If you are looking to try this Tom Yum noodle soup recipe do not hesitate.

Don’t You Want to know the history of Tom Yum Noodle Soup Recipe?

Tom Yum Noodle Soup Recipe is beloved in Thailand and beyond, has a rich history.

Its origins can be traced back to the riverside communities of Thailand, where fishermen would prepare a flavorful broth using the bounty of their daily catch.

In the early days, Tom Yum was primarily a spicy and sour soup, with the addition of aromatic herbs and spices like lemongrass, galangal, and kaffir lime leaves.

As time went on, variations of the dish emerged, incorporating various ingredients such as shrimp, mushrooms, and tomatoes to enhance its flavor profile.

The popularity of Tom Yum Noodle Soup spread throughout Thailand and eventually gained international recognition.

Today, it is a staple dish in Thai restaurants worldwide, cherished for its unique blend of spicy, sour, and savory flavors.

The versatility of the recipe allows for customization, enabling individuals to adjust the spiciness and sourness according to their preferences.

Tom Yum Soup Recipe: Ingredients

Below is the list of all ingredients you will need for tom yum noodle soup recipe:

For Broth:

• Vegetable or Chicken broth: 4 cups

If you prefer a vegan option you can use vegetable broth but I am using chicken broth here. Homemade is best option that’s why I always use homemade broth but you can use store bought. When using store bought go for low sodium options for controlled saltiness.

• Tom Yum Paste: 2 tbsp.

Tom Yum paste is a blend of pungent herbs, spices, and aromatic roots. I use about 2 tablespoons for a delightful balance of flavors.

Actually quantity depends on your taste buds. You can get this paste pre made from store but if you don’t have it you can also make it at home.

I am going to blend lemongrass, galangal, kaffir lime leaves, sugar, chili peppers, and shrimp paste as a quick substitute. You can also use Thai chili paste.

• Lemongrass: 2 stalks

 The subtle citrusy aroma of lemongrass is very essential for the dish. Slice about 2 stalks thinly it would ensure to release their fragrant oils into the soup. 

You may use lemon zest also but I would use lemongrass and I prefer them actually.

• Kaffir Lime Leaves: 3 to 4 leaves

 These leaves give aroma and unique zest to the dish. Normally I use fresh ones because they give strong aroma but I don’t have fresh ones at the moment so I am going to use dried leaves.

• Galangal: 2 tbsps.

 They add a slightly sweet and spicy flavor to tom yum noodle soup recipe. I use about 2 tablespoons sliced finely for a burst of flavor. If they are unavailable you can use ginger as a substitute.

• Mushrooms: 4 to 5

 They add meaty texture. Cut them into thin slices. I am going to use shiitake mushrooms but you can use other favorites like button or oyster mushrooms. Use bamboo shoots if you don’t have mushrooms.

• Chili Peppers: 2-3

I always enjoy a spicy kick so I add 2-3 red chili peppers, sliced thinly. You can adjust the amount to your desired heat level. They are optional, if you don’t want your soup spicy use less chili peppers or just don’t use them.

• Lime Juice: ¼ cup

 The vibrant acidity of lime juice balances the spicy and sour flavors. Keep about 1/4 cup at hand for seasoning. I use fresh lime juice because it gives the best flavor.

Avoid bottled lime juice but if you don’t have fresh you can also use bottled of course. It would be available easily but as a substitute you can use lemon juice or tamarind juice also.

• Fish Sauce: 2-3 tbsp.

 This umami-rich condiment enhances the savory profile of the tom yum noodle soup recipe. I select fish sauce that is clear and has a strong, pungent aroma.

You also avoid cloudy or dull-colored fish sauce. You can also use soy sauce or tamari if fish sauce is unavailable.

• Coconut Milk: 1 cup

The creamy and luscious texture of coconut milk adds a touch of richness to the soup. When choosing coconut milk for tom yum noodle soup recipe I look for thick and creamy coconut milk.

I use heavy cream or evaporated milk if coconut milk is unavailable. But if you have whole coconut you just shred it and blend it then just strain. Coconut milk is ready.

Soup Add INS:

• Noodles: (your choice)

Of course, tom yum noodle soup recipe is incomplete without noodles! Choose your favorite kind of noodles, whether its rice noodles, ramen noodles, or egg noodles.

Noodles are the backbone of this soup. They provide a satisfying and filling base. I have ramen available at the moment so, I would use them.

1. Shrimp: 12 pieces

 Plump and succulent shrimp, peeled and deveined, will contribute a delicate sweetness to the soup. Make sure not to use slimy shrimps. If you don’t have shrimps best substitutes would be mussels, squid or fish fillets.

1. Tomatoes: 2-3

They cause a refreshing tang and vibrant color. Dice 2-3 ripe tomatoes into bite-sized pieces.

When choosing tomatoes I go for firm and vibrant colored tomatoes and avoid using soft ones. If they are not available tomato paste would be a good substitute.

• Fresh Herbs:

To garnish the soup and add a burst of freshness, chop up some cilantro and spring onions.  If spring onions or cilantro are unavailable I use other fresh herbs like basil or mint.

I tend to use fresh and vibrant colored herbs always because they add an amazing aroma to the dish.

How to make Tom Yum Noodle Soup?

• In a large pot or Dutch oven, heat a splash of oil over medium heat. Introduce the aromatic trio of lemongrass, galangal, and chili peppers. Keep them stirring frequently to release their flavors.
• Once the aromatics start to sizzle and release their fragrance, add the Tom Yum paste. Stir well to evenly distribute the paste and allow its flavors to bloom.
• Pour in broth and bring it to a gentle boil. As the broth bubbles merrily, add the sliced mushrooms.
• When the mushrooms have softened, introduce the succulent shrimp. Gently stir them into the broth until they turn unclear and pink. It indicates they’re perfectly cooked.
• Once the shrimp are nestled in the broth, add the diced tomatoes for a refreshing tang and vibrant color. Continue simmering the soup for a few more minutes to allow the flavors to meld together.
• Now comes the moment to balance the spicy kick with a squeeze of lime juice. Start with 1/4 cup and taste the soup—adjust the amount to your desired level of sourness.
• Now add 2-3 tablespoons of Fish sauce and stir well to distribute it evenly.
• Now carefully pour in 1 cup of coconut milk. Stir gently to avoid breaking the delicate emulsion.
• Drop in your noodles of choice and cook them according to the package instructions. As the noodles absorb the flavorful broth, they’ll become tender and delicious.
• Once the noodles are cooked to perfection, remove the pot from the heat. Garnish the soup with chopped cilantro and spring onions for a pop of color and freshness.
• Ladle the steaming Tom Yum Noodle Soup into individual bowls. Serve it piping hot, accompanied by a side of lime wedges for an extra burst of citrusy brightness.

What is difference between Tom Yum and Tom Yam?

There is no difference between tom yum and tom yam. “Tom yum” and “tom yam” are both accepted spellings of the same Thai soup dish.

The word “tom” means “boil” or “simmer” in Thai, while “yum” or “yam” means “spicy” or “sour.” Therefore, “tom yum” means “spicy and sour soup.”

Tom Yum Noodle Soup Recipe: Final Words

Here it is, the best Tom Yum Noodle Soup recipe that promises to please your taste buds and warm your soul.

This easy-to-make soup is a balance of flavors. It is also a delightful blend of spicy, sour, and savory notes that will leave your taste buds craving more.

From the vibrant red hue of the broth to the tender shrimp and succulent mushrooms, every spoonful of Tom Yum Noodle Soup is a feast for the senses.

The fragrant herbs and spices, carefully selected and combined, create a harmonious balance of flavors that is truly unforgettable.

So gather your ingredients, turn up the heat, and let the magic of Tom Yum Noodle Soup recipe unfold.

Don’t forget to experiment with different toppings and garnishes to create your own unique version of this beloved dish.

Share your culinary creations with us by posting your photos and comments on social media, using the hashtag #EasyTomYumNoodleSoupRecipe.

I love to hear from my readers so please tell me how you customized your own Tom Yum noodle soup recipe.

You can leave a comment below or send me a mail shereenkhan@onlyasianfood.com. You can also reach out to me through my facebook page.

And if you’re looking for more culinary inspiration, be sure to explore onlyasianfood for a wide range of easy-to-follow recipes, cooking tips, and food-related stories.

Happy cooking, and enjoy the delicious journey ahead!

.

.

.

.

FAQs:

Why does tom yum soup smell bad?

Tom Yum soup has a strong and pungent aroma due to the combination of many ingredients.

When ingredients like fish sauce, lemongrass, kaffir lime leaves, galangal, and chilies meet they create a very different aroma.

The combination of these ingredients creates a complex and potent aroma that some people may find unpleasant.

However, the smell is an important part of the soup’s flavor profile and is considered desirable by many who enjoy Thai cuisine.

Can you freeze tom yum soup?

Yes, you can freeze Tom Yum soup. There are few things to remember:

• Cool the soup completely before freezing. This would prevent the growth of bacteria and helps maintain the texture.
• Freeze the solids and broth separately. This is optional, but it can help prevent the solids from becoming mushy when thawed. If you choose to separate them, pack them in separate containers.
• Freezing can cause the vegetables and meat in the soup to become softer. Their texture may be different.
• The overall flavor will remain good. Some of the delicate aromatics may become less pronounced after freezing.
• If your Tom Yum soup contains coconut milk, it may separate and become grainy after freezing. To remedy this, simply stir the soup well after thawing and reheating.