Tom Yum Noodle Soup
A quick, made-from-scratch Thai tom yum noodle soup with shrimp, mushrooms, and bold hot-and-sour aromatics — ready in just 15 minutes.
Nutrition· per serving · estimated
Ingredients13 items
Instructions
- 1
Pound and bruise the lemongrass, and bruise the kaffir lime leaves, to release their fragrance.
- 2
Cut the tomato into 3 to 4 wedges and halve the straw mushrooms.
- 3
Cook the soba noodles according to the package instructions, usually about 5 minutes.
5:00 timer - 4
Drain the noodles, rinse with cold water to stop the cooking, and set aside in a serving bowl.
- 5
Meanwhile, bring 1¼ cups of water to a boil in a small pot.
- 6
Add the lemongrass, kaffir lime leaves, galangal, and tomato to the boiling water.
- 7
Add the shrimp, mushrooms, and nam prik pao, then continue boiling until the shrimp is cooked through and turns pink and opaque.
- 8
Stir in the fish sauce and chili powder, then turn off the heat.
- 9
Stir in the lime juice off the heat to keep its bright, tangy flavor.
- 10
Pour the tom yum soup over the noodles, top with cilantro leaves, and serve immediately.
Sign up to follow the full step-by-step instructions
Free, no card required.
Sign up freeAlready have an account? Log in