Tom Yum Noodle Soup Recipe

Tom Yum Noodle Soup Recipe

Ingredients:

Soup Base:

• Shrimp or prawns: 200g (peeled and deveined)
• Rice noodles: 200g (thin or medium-sized)
• Mushrooms: 100g (button or straw mushrooms, sliced)
• Chicken or shrimp stock: 4 cups
• Tom Yum paste: 2–3 tablespoons
• Coconut milk: 1 cup (optional, for a creamier soup)
• Lemongrass: 2 stalks (bruised and cut into 2-inch pieces)
• Kaffir lime leaves: 4 (torn into pieces)
• Galangal: 3 slices
• Chili peppers: 2–3 (crushed, optional for extra spice)
• Fish sauce: 2 tablespoons
• Lime juice: 2 tablespoons
• Sugar: 1 teaspoon
• Cooking oil: 1 tablespoon

Toppings:

• Cilantro leaves: Chopped
• Lime wedges: For garnish
• Red chili slices: Optional
• Bean sprouts: Optional

Instructions:

1. Prepare the Noodles:
   • Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
2. Prepare the Soup Base:
   • Heat oil in a large pot over medium heat. Add the lemongrass, kaffir lime leaves, and galangal. Sauté briefly until fragrant.
   • Pour in the chicken or shrimp stock and bring it to a boil.
   • Stir in the Tom Yum paste and let it dissolve. Add the coconut milk if you want a creamier version.
3. Cook the Vegetables and Shrimp:
   • Add mushrooms and simmer for 3–4 minutes.
   • Add the shrimp and cook until they turn pink and opaque (about 2–3 minutes).
4. Season the Soup:
   • Add fish sauce, lime juice, and sugar. Adjust to taste, balancing tangy, salty, and spicy flavors.
5. Assemble the Noodles:
   • Divide the cooked rice noodles into serving bowls.
   • Ladle the hot Tom Yum soup over the noodles, ensuring each bowl gets an equal share of shrimp and mushrooms.
6. Garnish and Serve:
   • Garnish with chopped cilantro, chili slices, and a wedge of lime.
   • Optionally, top with bean sprouts for added crunch