Tom Yum Noodles

Name: Tom Yum Noodles
Prep time: 15 min
Cook time: 30 min
Yield: 4 people
Ingredients: 2-3 Thai chilis, the little spicy green ones; 4 garlic cloves, cut into half; 1 red onion, cut into a few pieces; 8 cups water; 2 chicken stock cubes; 2 tablespoon fish sauce; 1 stalk lemongrass, cut into pieces; 3-4 kaffir lime leaves; 1 inch piece of ginger, sliced into 1/4 inch thick slices; 1 can sliced mushrooms; big handful cherry tomatoes; 3 green onions, greens thinly sliced and white parts cut into 2 inch cubes; 1 lb cleaned and deveined shrimp, jumbo or regular size; 2 packets of instant ramen noodles (like Indomie); salt to taste; chopped cilantro (coriander) for garnish, plus extra sliced chili for garnish if desired

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Calories
260 kcal
Course
Main Course
Cuisine
Asian

Tom Yum Noodles

Gavin Ward

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Spicy saucy tom yum noodles made with ramen noodles and an easy flavorful broth. So good!

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Ingredients

Servings

2-3 Thai chilis, the little spicy green ones depends how spicy you like things, these pack a lot of heat!
4 garlic cloves, cut into half
1 red onion, cut into a few pieces
8 cups water
2 chicken stock cubes
2 tablespoon fish sauce
1 stalk lemongrass, cut into pieces
3-4 kaffir lime leaves see notes
1 inch piece of ginger, sliced into 1/4 inch thick slices
1 can sliced mushrooms 15 oz, 450 g
big handful cherry tomatoes 12-15 pieces
3 green onions, greens thinly sliced and white parts cut into 2 inch cubes
1 lb cleaned and deveined shrimp, jumbo or regular size see notes
2 packets of instant ramen noodles (like Indomie) 3 oz each package
salt to taste
chopped cilantro (coriander) for garnish, plus extra sliced chili for garnish if desired

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Instructions

Place the whole Thai green chilis, the red onion and the garlic cloves in a food processor and pulse to blend until smooth. You can also do this with a mortar and pestle.
Bring the water and bouillon cubes to a boil in a large saucepan. Add the chili paste to the boiling water along with the fish sauce, lemongrass, lime leaves, ginger, mushrooms and cherry tomatoes. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes.
Uncover, add the green onions and shrimp and simmer until shrimp cooks through. Depending on the size of the shrimp, this could take anywhere between 3-6 minutes.
Add the instant ramen noodles, and let them simmer just a minute or so until cooked through. They'll cook fast!

Notes

Kaffir Lime Leaves: Kaffir lime leaves are becoming more and more commonly found. Every Asian supermarket should have them, but even mainstream supermarkets often stock them frozen in the freezer section, or fresh in the produce section.
If you can't find them or don't want to go out of your way to source them, try adding a couple bay leaves and the zest of 1 lime instead. You'll get great flavor!
Shrimp: Use any size shrimp you like, and use fresh or frozen shrimp. If using frozen shrimp, you don't need to thaw before adding to the broth. You can also omit the shrimp entirely, replace fish sauce with soy sauce, and add veggie bouillon cubes instead to make this soup vegetarian.
Preparing in advance: You can make the soup and all the veggies in advance (and store in the fridge overnight if you like) Once you are ready to serve, bring soup to a simmer drop in the shrimp until cooked, then add the noodles and cook a further minute or two.
Storing Leftovers: Leftovers will last 1-2 days tightly covered in the fridge, but the noodles might soften a little.