This version includes shrimp (Tom Yum Goong style), rice noodles, and a rich, slightly creamy broth with coconut milk.
Ingredients:
Soup Base:
2 liter chicken or seafood stock
2 stalks lemongrass (trimmed & smashed, cut into 3-inch pieces)
4 slices galangal (or ginger if unavailable)
4 kaffir lime leaves (torn)
3 Thai bird’s eye chilies (smashed; adjust to heat preference)
2 cloves garlic (smashed)
1 lb shrimp, peeled & deveined (reserve shells for broth if desired)
1 cup of mushrooms (any kind you prefer)
3 tbsp fish sauce (adjust to taste)
1–2 tbsp Tom yum paste
2-3 tbsp fresh lime juice (to taste)
1 tsp sugar
1 cup coconut milk
Noodles & Toppings:
1 lb rice noodles (cooked as per package)
Fresh cilantro (chopped)
Cherry tomatoes (halves or regular tomatoes diced)
Sweet onion (thinly sliced)
Scallions (chopped)
Fried garlic or shallots (optional)
Birdseye chili (chopped)
Instructions
Prepare Broth:
In a medium pot, bring the chicken/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 Soup:
Add mushrooms and shrimp to the broth. Simmer just until shrimp turn pink (2–3 mins).
Add fish sauce, sugar, and coconut milk.
Stir and remove from heat. Add lime juice to taste (start with 1 tbsp and add more as desired).
Assemble:
Divide cooked noodles into bowls.
Ladle the hot Tom Yum soup with shrimp and mushrooms over the noodles.
Garnish & Serve:
Top with cilantro, scallion, onions, fried garlic/shallots, tomatoes and extra chili if desired.
Tips
* **Creamy vs. Clear:** Omit 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.
