Tom Yum Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
260 kcal
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Course
Main Course
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Cuisine
Asian
Tom Yum Noodles
Description
Tom Yum Noodles create a bold, fragrant broth crafted from boiling water with bouillon cubes infused with a fresh paste of Thai green chilis, garlic, and red onion. Lemongrass, kaffir lime leaves, and sliced ginger steep in the broth, contributing citrusy and herbal notes.
Mushrooms and cherry tomatoes are simmered in the soup to add earthiness and sweetness, balancing the heat of the chilis. Shrimp cooks quickly in the broth, providing a meaty element with a tender texture. Instant ramen noodles are added near the end, cooking just long enough to absorb flavors without becoming soggy.
This dish brings together heat, sourness, and umami, making it a satisfying, flavorful noodle soup. Garnish with chopped cilantro and sliced chili to amplify freshness and spice. Variations include substituting kaffir lime leaves with bay leaves and lime zest or making it vegetarian by omitting shrimp and fish sauce.
Leftovers can be refrigerated for up to two days but note the noodles will soften further. The soup base can be prepared in advance and reheated with shrimp and noodles added just before serving.
Ingredients
- 2-3 Thai chilis depends how spicy you like things, these pack a lot of heat!, 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 talk lemongrass cut into pieces
- 3-4 kaffir lime leaves see notes
- 1 inch ginger sliced into 1/4 inch thick slices
- 1 can mushroom 15 oz, 450 g, sliced
- big cherry tomatoes 12-15 pieces, handful
- 3 green onions greens thinly sliced and white parts cut into 2 inch cubes
- 1 lb Shrimp see notes, cleaned and deveined, jumbo or regular size
- 2 instant ramen noodles 3 oz each package, packets, like Indomie
- salt to taste
- cilantro chopped, for garnish; aka coriander; plus extra sliced chili for garnish if desired
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 can be found fresh or frozen in Asian markets; if unavailable, substitute with bay leaves and lime zest for a comparable flavor.
- Use any size shrimp, fresh or frozen. Frozen shrimp can be added directly without thawing. To make a vegetarian version, omit shrimp and replace fish sauce with soy sauce and vegetable bouillon.
- The soup and vegetables can be prepared the day before and stored in the fridge; add shrimp and noodles only when reheating to preserve texture.
- Store leftovers tightly covered in the refrigerator for 1-2 days; expect noodles to become softer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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