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 fragrant spices, chewy noodles, and tender meat.
Ingredients
For Broth
- 4 cups Vegetable or Chicken broth If you prefer vegetarian you can go with vegetable broth.
- 2 tbsp Tom Yum Paste You can adjust the quantity according to your taste buds.
- 2 stalks Lemongrass make thin slices of stalks it would ensure to release fragrant oils.
- 3-4 Leaves Kaffir Lime Leaves
- 2 tbsp Galangal You can add ginger as a substitute.
- 4-5 Mushrooms Choose any type of mushrooms you like.
- 2-3 Chili Peppers Adjust the quantity to your taste.If you don't prefer spice kick you can skip them.
- ¼ cups Lime Juice Try to use freshly squeezed juice.
- 2-3 tbsp Fish Sauce Soy sauce or Tamari would be good substitutes.
- 1 cup Coconut Milk You can get it from store but if not, you can make it at home in no time. Take whole coconut, shred it, blend it and strain it. Coconut milk is ready.
Soup Add-Inns
- Your Choice Noodles Use any noodles you love and use them in quantity you prefer.
- 12 Shrimp Peel and devein them. You can also use fish fillets, squids or mussels.
- 2-3 Tomatoes Cut them in bite sized pieces.
- Your Choice Fresh Herbs
Instructions
- In a large pot or Dutch oven, heat a splash of oil over medium heat. Add lemongrass, galangal, and chili peppers. Keep them stirring frequently to release their flavors.
- Once they 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 thebroth 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. 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.
- 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 in to individual bowls. Serve it piping hot, accompanied by a side of lime wedges for an extra burst of citrusy brightness.