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Tom Yum Noodle Soup Recipe (Guay Tiew Tom Yum)

Guay tiew tom yum is an authentic tom yum noodle soup recipe that brings Thai street food flavors to your home with your favorite noodles in a hot and sour broth!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 4 people
Calories: 526 kcal
Course: Main Course , Soup
Cuisine: Thai

Ingredients

BROTH
  • 2.2 pounds pork bones
  • 1/2 onion
  • 3 coriander root crush with knife
  • 4 cloves garlic crush with knife
  • 2 teaspoons black peppercorns
  • 2 tablespoons light soy sauce
  • 1/2 tablespoon salt
  • 68 fluid ounces water
SOUP ASSEMBLY
  • 27 fluid ounces prepared broth
  • 7 ounces ground pork
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 3 teaspoons white sugar
  • 9 ounces noodles see notes
  • 4 tablespoons garlic oil see notes
  • 6 tablespoons crushed roasted peanuts
  • 3 tablespoons chili paste oil optional, see notes
TOPPINGS
  • Coriander optional, add to taste
  • green onions optional, add to taste
  • bean sprouts optional, add to taste
  • Liver optional, add to taste
  • Pork balls see notes, optional, add to taste
  • Fish balls optional, add to taste
  • soft-boiled egg optional, add to taste
  • fried wonton wrappers see notes, optional, add to taste

Instructions

BROTH
    Cup of Yum
  1. In a medium-heated pot, bring water to a rolling boil. Add pork bones, light soy sauce, salt, onions, coriander root, garlic, and black peppercorns. Once boiling, skim off impurities for a clear broth. After skimming, reduce to low heat; simmer for 90 minutes. Then, reserve 27 fl oz of broth for assembling 4 servings of soup later.
SOUP ASSEMBLY
  1. Fill a pot halfway with water and boil on high heat. Boil and strain minced pork until fully cooked. Drain well.
  2. In a large mixing bowl, mix cooked pork with the reserved broth. Add lime juice, fish sauce, sugar, chili flakes, peanuts, and optional chili paste oil. Stir thoroughly.
  3. If you’re using egg noodles, pull them apart to prevent sticking. For dry noodles, first soak as per package instructions. Blanch bean sprouts and noodles until just tender.
  4. Toss drained noodles and bean sprouts in garlic oil.
  5. Evenly distribute noodles and bean sprouts into four serving bowls.
  6. Ladle the soup (step 3) equally over the noodles in bowls.
TOPPINGS & SERVE
  1. Garnish with your chosen toppings: soft-boiled egg, fried wontons, coriander, pork balls, or liver. Serve hot and enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Noodles: I used eggs noodles, but other options like rice noodles and glass noodles can be used too. If you use dry noodles, make sure to soak them in water according to package instructions.
  • Garlic oil: To make garlic oil: Fry sliced garlic in hot oil until golden, then strain and reserve the oil. For more info, see my crispy fried garlic recipe.
  • Fried wonton wrappers: These are easy to make, simply give a wonton wrapper a quick bath in hot oil, and it'll crisp up immediately.
  • Pork balls: Pork and fish balls can be sourced at Asian supermarkets in the frozen section.
  • Chili paste oil: Just for color, totally optional.

Nutrition Information

Calories 526kcal (26%) Carbohydrates 55g (18%) Protein 19g (38%) Fat 26g (40%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Cholesterol 36mg (12%) Sodium 2140mg (89%) Potassium 391mg (11%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 17IU (0%) Vitamin C 2mg (2%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 526

% Daily Value*

Calories 526kcal 26%
Carbohydrates 55g 18%
Protein 19g 38%
Fat 26g 40%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 15g 75%
Cholesterol 36mg 12%
Sodium 2140mg 89%
Potassium 391mg 8%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 17IU 0%
Vitamin C 2mg 2%
Calcium 60mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.