Description
Experience the vibrant and aromatic essence of Thailand with this Tom Yum Soup with Noodles. This comforting dish balances the brightness of fresh lime, the earthy heat of galangal, and the punchy depth of fish sauce. By combining these traditional Thai aromatics with succulent shrimp and rice noodles, you create a hearty, restaurant-quality main course that is as energizing as it is delicious. Perfect for busy weeknights, this soup brings global flair to your kitchen in under 45 minutes.
Ingredients
8 ounces dried rice stick noodles
3 cups unsalted chicken broth
4 cups water
3 stalks lemongrass, bruised and cut into 2-inch pieces
1 inch galangal, sliced into thin rounds
5 kaffir lime leaves, torn
10 large shrimp, peeled and deveined
2 tablespoons Thai chili paste
3 tablespoons fish sauce
3 tablespoons fresh lime juice
2–3 bird’s eye chilies, smashed
1/4 cup fresh cilantro, chopped
1/2 cup mushrooms, sliced
Instructions
In a large pot, bring the chicken broth and water to a boil.
Add the lemongrass, galangal, kaffir lime leaves, and smashed bird’s eye chilies to the pot. Simmer for 10 minutes to infuse the broth.
Meanwhile, soak the rice noodles in warm water according to package instructions until tender; drain and set aside.
Add the mushrooms and shrimp to the boiling broth and cook for 3-4 minutes until the shrimp are pink and opaque.
Stir in the Thai chili paste and fish sauce, ensuring the paste is fully dissolved.
Remove from heat and stir in the fresh lime juice.
Divide the cooked noodles into serving bowls and ladle the hot soup over the top.
Garnish with fresh cilantro and serve immediately.
Notes
You can adjust the spice level by adding more or fewer bird’s eye chilies. If you prefer a creamier version, you can stir in 1/4 cup of evaporated milk or coconut milk at the end. For a vegetarian version, substitute the chicken broth with vegetable stock and use soy sauce instead of fish sauce, replacing the shrimp with extra tofu and vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 110mg