Tom Yum Noodles

A Quick & Flavorful Comfort Bowl

Let me tell you about that night I tried to cook tom yum noodles. I will never forget that, even to this day.

It was one of those nights when the rainy drops made me even want to stay at home so that maybe all the drizzles would pass by the time I had relaxed.

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Something warm, spicy, and hopefully comforting enough to ease my tension from the day’s stress and make my muscles relax.

A leftover shrimp; a random mix of stuff in the pantry; and-of course-some noodles.

Then I just threw all the ingredients together to come up with my version of Tom Yum Noodles. And boy, that turned out to be one of the most beloved quick-to-go dishes when I need something both flavorful and fast.

More Recipes Like This

1. Soto Betawi Recipe
2. Soto Ayam

Why You’ll Love This Recipe

This recipe captures everything tom yam offers spicy, sour, full of flavor, and mixed with goodness from noodles. The comforting dish finds balance between shrimp, aromatic lemongrass, and the creamy twist at the same time.

Perfect to chow down on when you want something special yet do not wish to spend hours in the kitchen.

Ingredients

• 100g rice noodles (or any noodles): Rice noodles really soak up all that yummy broth but use any noodles you have; I’ve even used spaghetti when it was all I had.

• 250g shrimp, peeled: Fresh shrimp have a natural sweetness that pairs really well with the tangy soup.

• 1/2 tbsp tom yam paste: This is the reason of this dish. Easy to bring every spice and all sour flavors in one scoop from the most Asian grocery stores.

• 1 lemongrass stalk, bruised: Bruising the lemongrass releases citrusy flavor into the broth. If you haven’t ever used lemongrass, do not worry—it is simple to handle.

• Add the burst of freshness and zesty flavor in soup given by 3 kaffir lime leaves. If not available then a small extra lime zest will do.

• 1 cup milk: creamy twist to it which balances spice, but clear broth if you like it

• 2-inch piece of galangal peeled and crushed (optional but lovely):This earthy peppery spice deepens the soup so richly. However, if you can’t locate it, don’t worry the soup is great without it.

• 1 bowl shrimp head broth or chicken stock: Shrimp broth is pretty deep in itself, but chicken stock is fine if that’s all you have.

• Cilantro: Fresh cilantro adds brightness to the bowl just after serving

• 3 tbs lime juice: The tart lime juice is what gives this that classic sourness.

• 2 tbs fish sauce: A big pack of a savory umami richness that ties everything together.

• A pinch or two of salt and sugar to taste: Salt and sugar may be added to taste, so the flavor won’t be too tangy and spicy.

How to prepare it

Preparation of Broth

1. Boil the shrimp head broth or chicken stock in a medium pot gently. Add the bruised lemongrass and kaffir lime leaves and galangal, if available, along with the tom yam paste. Let it simmer for around 3-4 minutes. That way, everything will infuse the broth with all those fantastic flavors.
2. Shrimp: Add the peeled shrimp to your broth. Cook for 2-3 minutes or so, until shrimp turns orange.
3. Season the Soup: Add fish sauce, lime juice, salt and a pinch of sugar to your broth. And taste. 
4. Make it Creamy (Optional): If you prefer a creamy soup, add the milk. This actually really helps add nice richness to balance some of the spiciness. Simmer for another minute or two, warming through everything.
5. Cook the Noodles: Prepare noodles according to the package instructions. Drain them well and split between the two bowls.
6. Assemble & Serve: Ladle steaming tom yam broth over the noodles, shrimp. Sprinkle with cilantro, then serve immediately for a comforting, flavor-packed meal that’ll leave you feeling like a kitchen pro.

Tips & Variations

Spiciness Level: If you’re now getting the hang of it and your sweat is working up, add more chili or use tom yam paste that is hot. And if you want to have it mildest, then simply lessen the tom yam paste.

Vegetarian Version: You can change the shrimp with tofu or mushrooms, then replace the vegetable stock instead. Just have soy sauce for that deep, dark umami flavor.

Toss in your favorite vegetables if you want to add some nutrition content, such as those in bok choy, bell peppers, or even spinach-all of which do just fine in this soup.

Make it Extra Creamy: You will be adding the richer coconut milk to this recipe as well along with the milk. Coconut milk is so rich and creamy, and has added divine sweet nutty flavor mixed into that spiced drink.

Tom Yum Noodle Soup captures all the tangy, spicy, and creamy feels in just 20 minutes. Light enough to have for lunch and filling enough to serve for dinner at once, that’s because bold flavors from Thailand are certainly to land on your plate. Whether you’re in need of something to quiet down a rather chilly evening or hungry for something quick with flavors, this dish satisfies.

Try it, give it a go! Let me know how it works out for you. And if you need another fix of Thai inspiration, make the recipe! Happy cooking!