This Tom Yum Noodles recipe is my absolute favorite because it captures the essence of bold and aromatic Thai flavors with just the right balance of spiciness and citrusy zing that keeps my taste buds dancing. Plus, the combination of tender shrimp, hearty mushrooms, and silky noodles in a rich and fragrant broth makes for a comforting yet exciting meal that’s perfect for sharing with friends.
I adore mixing the vivid, aromatic essence of lemongrass and galangal with the deep flavors of roasted chili paste and coconut milk in my recipe for Tom Yum Noodles. When I couple this with the phenomenal textures of my protein-rich shrimp and nutrient-dense mushrooms, you better believe I end up with a dish that is both delightful, satisfying, and incredibly good for you.
Ingredients
Rice Noodles:
This meal is suitable for those who avoid gluten, ensures that it supplies the body with plenty of healthful carbs, and is just right for hearty eaters.
Lemongrass:
Contributes an aroma of citrus, helps settle the stomach, and encourages a state of calmness.
Kaffir Lime Leaves:
Lends aromatic quality, boosts immune system, elevates flavor.
Galangal:
Ginger is similar in many ways to turmeric (see Chapter 6).
Both are rhizomes.
Both have many health benefits, but some of the most important center around turmeric’s and ginger’s ability to reduce inflammation.
In fact, the anti-inflammatory properties are what set these two plants apart from the hundreds of other plants that can also boast some level of anti-inflammatory activity.
In addition, turmeric and ginger are both good for digestion.
Thai Bird’s Eye Chilies:
Delivers warmth, loads of vitamins, revs up metabolism.
Shrimp:
Rich in protein.
Low in calories.
May support heart health.
Fish Sauce:
Delivers umami taste, low-cal, boosts dish flavor.
124 mg/tsp.
Lime Juice:
Imparts tartness, loads with Vitamin C, boosts brightness.
Coconut Milk:
Smooth, possible indulgence, delivers healthful lipids.
Ingredient Quantities
- 6 oz (170g) rice noodles
- 8 cups (2 liters) chicken or vegetable stock
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 4 kaffir lime leaves, torn into pieces
- 1-inch piece galangal, sliced
- 3-4 Thai bird’s eye chilies, smashed
- 8 oz (225g) shrimp, peeled and deveined
- 1 cup (150g) mushrooms, sliced
- 1 medium tomato, cut into wedges
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/4 cup cilantro leaves, chopped
- 1/2 cup (120ml) coconut milk (optional)
- 1 tablespoon roasted chili paste (nam prik pao)
- 1 small onion, sliced
- 1 tablespoon olive oil or vegetable oil
Instructions
1. Follow the package instructions to prepare the rice noodles. When finished, drain them and set aside.
2. In a pot of considerable size, placed over a medium flame, pour in the oil derived from olives. Using a tool of your choice, I recommend a wooden spoon for ease of handling, stir the sliced onion until it achieves transparency.
3. Introduce the chicken or vegetable stock, lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Bring to a roiling boil, then lower the heat and let the concoction bubble gently for about 10 minutes, giving its various components a chance to intermingle and deepen the overall flavor.
4. Put the shrimp in the pot and cook until they are pink and opaque, which takes about 3-4 minutes.
5. Add the mushrooms and cook for another 2-3 minutes, until they are almost tender.
6. Add the wedges of tomato and continue simmering for another minute.
7. Add fish sauce, lime juice, and sugar to the soup until it tastes exactly like you want it to.
8. If you’re using it, mix the coconut milk into the soup and combine thoroughly.
9. Add the roasted chili paste, called nam prik pao, and mix it in thoroughly.
10. Separate the boiled rice noodles into individual serving bowls, pour the piping-hot soup over the noodles, and sprinkle with chopped cilantro leaves before serving. Relish your bowl of Tom Yum Noodles!
Equipment Needed
1. Large pot
2. Medium saucepan or pot (for boiling rice noodles)
3. Wooden spoon
4. Knife
5. Cutting board
6. Strainer or colander (for draining noodles)
7. Ladle
8. Bowls (for serving)
FAQ
- Q: Can I use a different type of noodle for Tom Yum Noodles?A: Yes, you can use your favorite noodles in place of the rice noodles. Noodles come in many shapes and flavors and can usually be found in well-stocked grocery stores. Whole wheat, semolina, or egg noodles; even glass noodles, make tasty substitutes. But cooking them will require both your noodle and noodle-cooking knowledge.
- Q: Is there a vegetarian version of this recipe?To ensure that this dish is vegetarian-friendly, use vegetable stock and substitute shrimp with either tofu or additional mushrooms. You should also verify that the chili paste you use is suitable for vegetarians.
- Q: What can I use if I can’t find kaffir lime leaves?A: If you cannot find kaffir lime leaves, a combination of lime zest and a little lemon basil will give you an aroma and flavor very close to that of the lime leaves.
- Q: How spicy is this dish?A: You can adjust the spiciness to your liking. For a milder version, use fewer Thai bird’s eye chilies or remove the seeds from the chilies to dial down the heat.
- Q: Can I prepare this recipe ahead of time?A: The broth can be made in advance, and you can store it in the fridge. When it’s time to serve, reheat the broth and cook the noodles and shrimp to serve them at their best.
- Q: What if I don’t have galangal?A: You can use ginger if you can’t find galangal. The flavor won’t be exactly the same, but it will still be good.
- Q: Is coconut milk necessary in this recipe?A: Coconut milk can be omitted. It makes the soup creamy, but you can leave it out for a more traditional, clear-broth Tom Yum.
Substitutions and Variations
Substituting rice noodles with egg noodles or vermicelli noodles creates a new texture for the dish.
Replacements for rice noodles can include:
• Egg noodles
• Vermicelli noodles
• (For a whole grain option) soba noodles.
If lemon grass is not available, use lemon zest in equal amounts. The flavor will differ somewhat, but the zest will provide a sufficient substitute.
You can substitute lime zest or bay leaves for kaffir lime leaves, but the flavor won’t be the same.
Ginger can be used as a substitute for galangal in a culinary emergency, even though the two have very different flavors.
Soy sauce or tamari can be used in place of fish sauce for a vegetarian alternative, though it will change the flavor profile.
Pro Tips
1. Enhance Flavor with Marinated Shrimp: Before adding the shrimp to the soup, marinate them for about 15 minutes in a mixture of lime juice, a dash of fish sauce, and a touch of sugar. This will infuse the shrimp with extra flavor and complement the soup’s tangy notes.
2. Maximize Lemongrass Aroma: For a more pronounced lemongrass flavor, bruise the stalks by giving them a few whacks with the back of a knife before cutting them. This will release more of their essential oils into the broth.
3. Perfect Noodle Texture: To prevent the rice noodles from becoming mushy, rinse them in cold water after boiling. This stops the cooking process and ensures they maintain a pleasant texture when combined with the hot soup.
4. Balance Spice and Sweetness: Adjust the number of bird’s eye chilies based on your heat preference. If the soup becomes too spicy, a little additional sugar or coconut milk can help balance the flavors.
5. Infuse Coconut Milk Gradually: If using coconut milk, gradually stir it in over low heat to prevent it from separating. This will result in a creamy texture and rich taste without losing the soup’s clarity.
Tom Yum Noodles Recipe
My favorite Tom Yum Noodles Recipe
Equipment Needed:
1. Large pot
2. Medium saucepan or pot (for boiling rice noodles)
3. Wooden spoon
4. Knife
5. Cutting board
6. Strainer or colander (for draining noodles)
7. Ladle
8. Bowls (for serving)
Ingredients:
- 6 oz (170g) rice noodles
- 8 cups (2 liters) chicken or vegetable stock
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 4 kaffir lime leaves, torn into pieces
- 1-inch piece galangal, sliced
- 3-4 Thai bird’s eye chilies, smashed
- 8 oz (225g) shrimp, peeled and deveined
- 1 cup (150g) mushrooms, sliced
- 1 medium tomato, cut into wedges
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/4 cup cilantro leaves, chopped
- 1/2 cup (120ml) coconut milk (optional)
- 1 tablespoon roasted chili paste (nam prik pao)
- 1 small onion, sliced
- 1 tablespoon olive oil or vegetable oil
Instructions:
1. Follow the package instructions to prepare the rice noodles. When finished, drain them and set aside.
2. In a pot of considerable size, placed over a medium flame, pour in the oil derived from olives. Using a tool of your choice, I recommend a wooden spoon for ease of handling, stir the sliced onion until it achieves transparency.
3. Introduce the chicken or vegetable stock, lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Bring to a roiling boil, then lower the heat and let the concoction bubble gently for about 10 minutes, giving its various components a chance to intermingle and deepen the overall flavor.
4. Put the shrimp in the pot and cook until they are pink and opaque, which takes about 3-4 minutes.
5. Add the mushrooms and cook for another 2-3 minutes, until they are almost tender.
6. Add the wedges of tomato and continue simmering for another minute.
7. Add fish sauce, lime juice, and sugar to the soup until it tastes exactly like you want it to.
8. If you’re using it, mix the coconut milk into the soup and combine thoroughly.
9. Add the roasted chili paste, called nam prik pao, and mix it in thoroughly.
10. Separate the boiled rice noodles into individual serving bowls, pour the piping-hot soup over the noodles, and sprinkle with chopped cilantro leaves before serving. Relish your bowl of Tom Yum Noodles!
