Tom Yum Noodles
This spicy shrimp noodle soup, packed with garlic, ginger, and chili, will melt your stress away with every sip.
Ingredients
- 100 g rice noodles or any noodles
- 250 g shrimp, peeled
- 1/2 tbsp tom yum paste
- 1 lemongrass stalk, bruised
- 3 kaffir lime
- 1/2 cup milk
- 2 inch piece of galangal, peeled and crushed (optional but lovely)
- 1 bowl shrimp head broth or chicken stock
- 3 tbsp lime juice
- 2 tbsp fish sauce
- Cilantro for garnish
- Sugar to taste
- Salt to taste
Instructions
- 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 around 3-4 minutes. that why, everything will infuse the broth with all those fantastic flavors.
- Add the peeled shrimp to your broth. Cook for 2-3 minutes or so, until shrimp turns orange, and tomatoes have softened.
- Add fish sauce, lime juice, salt and a pinch of sugar to your broth. And taste, adjust to taste-your taste, that is.
- 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.
- Prepare noodles according to the package instructions. Drain them well and split between the two bowls. Add the soup and garnish it with cilantro. Tom Yum Noodles is ready to serve.