This version includes shrimp (Tom Yum Goong style), rice noodles, and a rich, slightly creamy broth with coconut milk.
Hearty Tom Yum Noodle Soup
A signature spicy, sour, and savory Thai soup with shrimp, rice noodles, and a rich, slightly creamy tom yum broth.
Ingredients
For the soup base:
- 2 liters chicken or seafood stock
- 2 stalks lemongrass trimmed and cut into 3-inch pieces
- 4 slices galangal or ginger
- 4 kaffir lime leaves torn
- 3 Thai bird’s eye chilies smashed
- 2 cloves garlic smashed
- 1 lb shrimp peeled and deveined
- 1 cup mushrooms any kind
- 3 tbsp fish sauce
- 1-2 tbsp tom yum paste
- 2-3 tbsp fresh lime juice
- 1 tsp sugar
- 1 cup coconut milk
For the noodles and toppings:
- 1 lb rice noodles cooked
- Fresh cilantro chopped
- Cherry tomatoes halved
- Sweet onion thinly sliced
- Scallions chopped
- Fried garlic or shallots optional
- Thai bird’s eye chili chopped
Instructions
Prepare the broth:
- In a medium pot, bring the chicken or seafood stock to a simmer.
- Add in tom yum paste, lemongrass, galangal, kaffir lime leaves, chilies, and garlic.
- Simmer for 10-15 minutes to infuse flavors. Strain out solids if preferred for a clearer broth.
Cook the soup:
- Add mushrooms and shrimp to the broth. Simmer just until shrimp turn pink, 2-3 minutes.
- Add fish sauce, sugar, and coconut milk.
- Stir and remove from heat. Add lime juice to taste, starting with 1 tablespoon and adding more as desired.
Assemble:
- Divide cooked noodles into bowls.
- Ladle the hot tom yum soup with shrimp and mushrooms over the noodles.
Garnish and serve:
- Top with cilantro, scallion, onions, fried garlic or shallots, tomatoes, and extra chili if desired.
Notes
- Creamy vs. clear: Omit the coconut milk for a clear tom yum broth (tom yum nam sai).
- Other proteins: Use chicken, tofu, or fish instead of shrimp.
- Noodle options: Egg noodles or glass noodles also work well.
