Craving a taste of Thailand? This Tom Yum Noodle Soup will transport your taste buds to the exciting night markets of Bangkok.
After graduating from college, a few friends and I embarked on a celebratory trip to Thailand, focusing on two main things: discovering incredible surf spots and indulging in delicious food. Each evening after a long day exploring the coastline, we would scatter into the night markets, sampling every dish that tempted us, from khao soi to pad see ew. Thankfully, we were all adventurous eaters, embracing every culinary creation and immersing ourselves in the rich depths of Thai culinary artistry.
One dish that really stood out to me was tom yum noodle soup. A little cart on the side of a bustling street served up some of the finest tom yum soup I’ve ever tasted. The broth was infused with a variety of aromatic ingredients like lemongrass, chili peppers, galangal, and ginger, creating a tangy, spicy flavor that was truly unique. Every table was equipped with a bottle of fish sauce and a dish with sliced lime to enhance the dish with a funky fishy flavor and a tangy kick. Slurping up the chewy rice noodles and nibbling on the tender prawns was the perfect remedy for the hot, humid weather in Bangkok.
In the years since, I’ve tried to recreate that unforgettable experience at home, and this recipe comes pretty close! The fragrant, spicy broth, the succulent shrimp, and the chewy rice noodles transport me back to the lively night markets and bustling streets of Thailand. If you want to experience a bit of the rich tapestry of Thai cuisine, try making this tom yum noodle soup at home.
Is Tom Yum Noodle Soup Healthy?
Tom yum noodle soup is one of the healthier Thai dishes you can eat; it contains protein from the shrimp, and the vermicelli noodles are a source of fiber. For a low-carb noodle alternative, consider using shirataki noodles instead. If sodium is a concern for you, be sure to stick with the recommended low-sodium chicken broth. Gluten-free folks, you’re in the clear since this recipe contains no gluten at all. Just double-check that your ingredients, like vermicelli noodles, fish sauce, and roasted chili paste, don’t have any hidden traces of gluten.
What Type Of Noodles Should I Use?
Traditionally, rice or vermicelli noodles are commonly used in tom yum noodle soup, but feel free to choose whichever noodles you prefer! If you’re looking for a different noodle option, try visiting an Asian grocery store, as they typically have a wide selection of dried and fresh noodles available. The dried noodle aisles are filled with various noodles made from rice flour, wheat flour, egg, and sweet potato flour. In the refrigerated section, you can find bags of fresh egg noodles and wheat-based noodles. If you’re shopping at a regular grocery store and can only find dried ramen noodles, those would work great in this recipe as well (just discard the seasoning packet)! For tom yum, you want to choose a noodle that’s long and thin so it can easily soak up the delicious flavor and help you slurp up that tasty broth.
Can I prep this ahead?
Tom yum is one of my favorite make-ahead dishes! The broth tastes even better the next day. Just be sure to store the broth, noodles, and garnishes separately in airtight containers in the fridge. They should stay fresh for up to 3 days. Reheat the broth on the stove and add the remaining ingredients just before serving. Leftover broth can be frozen for up to 3 months.
Serving Suggestions
The best part about this tom yum noodle soup recipe is that it can easily be served without side dishes since it’s packed with plenty of protein and healthy carbohydrates. However, serving some vegetables on the side will make a heartier meal. You can pair it with Garlic Sautéed Spinach, a Chinese Spicy Zucchini Stir-Fry, or perhaps this Thai Cucumber Salad. If you’re looking for something crunchy to dip into that scrumptious broth, try making a batch of Crispy Air-Fryer Egg Rolls or these Fried Spring Rolls.
Ingredients
- 8 ounces rice noodles vermicelli or rice stick noodles
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 stalks lemongrass outer layers removed and inner stalks sliced
- 1 inch fresh ginger sliced
- 4 cloves garlic minced
- 1 1/2 tablespoons Thai roasted chili paste plus more to taste
- 8 ounces mushrooms sliced (button or shiitake)
- 16 ounces medium shrimp peeled and deveined
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 3/4 teaspoon sugar
- Fresh cilantro leaves for garnish
- Sliced green onions for garnish
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a large pot, combine chicken broth and water. Add lemongrass, ginger, garlic, and chili paste, then simmer for 10 minutes.
- Add the sliced mushrooms to the pot and cook for 5 minutes.
- Add shrimp to the pot and cook until pink, about 3-4 minutes.
- Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning if needed.
- Divide the cooked noodles into serving bowls. Ladle the hot soup over the noodles.
- Garnish with fresh cilantro and sliced green onions. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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