Description
This Tom Yum Soup with Noodles transforms a classic Thai favorite into a soul-warming, complete meal. Featuring a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves, this recipe balances sour, spicy, and savory notes perfectly. It is a quick, vibrant dish that takes under 30 minutes to prepare, making it an ideal choice for a sophisticated weeknight dinner that satisfies every craving for comfort food.
Ingredients
8 ounces dried rice stick noodles
3 cups unsalted chicken stock
4 cups water
3 stalks lemongrass, bruised and cut into chunks
8 slices galangal
12 kaffir lime leaves, torn
5 Thai chilies, finely chopped
4 cloves garlic, grated
5 ounces shimeji mushrooms
1 medium tomato, cut into wedges
3 medium shallots, cut into wedges
3 teaspoons tom yum paste
4 tablespoons fish sauce
2 tablespoons fresh lime juice
Optional: shrimp or tofu for extra protein
Instructions
Soak rice noodles in warm water according to package instructions until tender, then drain and set aside.
In a large pot, bring chicken stock and water to a boil.
Add the lemongrass, galangal, kaffir lime leaves, and garlic to the pot, simmering for 5-7 minutes to infuse flavors.
Stir in the tom yum paste and fish sauce until fully dissolved.
Add the shallots, mushrooms, and tomatoes; cook for 3-4 minutes until softened.
Stir in the Thai chilies and turn off the heat.
Stir in the fresh lime juice immediately before serving.
Divide the prepared noodles into bowls and ladle the hot soup over the top.
Notes
For a creamier soup, stir in 1/2 cup of full-fat coconut milk at the end. Adjust the spice level by adding fewer chilies. You can add cooked shrimp, chicken, or tofu to make it a more substantial meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg