Easy Thai Tom Yum Noodle Soup : Authentic Thai Flavours
Aromatic, spicy, and sour - the perfect comfort food to awaken your taste buds!
Equipment
Ingredients
- 700 ml chicken stock (unsalted)
- 950 ml water
- 3 stalks of lemongrass (white/yellow part only, bruised and then cut into 2 to 3 inch chunks)
- 1 Galangal (Cut into thin slices)
- 12 Kaffir lime leaves (Roughly chopped)
- 3 Green/red chilies (finely chopped)
- 4 Cloves of garlic (Finely chopped or grated)
- 145 g Fresh shimeji / beech mushrooms (Or your favourite mushroom)
- 1 Tomato (cut into wedges)
- 3 Shallots (Cut into wedges)
- 3 tsp Tom Yum Paste
- 4 tbsp Fish Sauce
- 500 g Raw prawns/shrimps - peeled
- 2 tbsp Thai Chilli Paste
- 250 ml Coconut Milk
- 1 tsp Salt
- 1 tsp Sugar
- 230g Rice Noodles
- 6 tbsp Lime Juice
- Lime wedges (for serving)
- Fresh Coriander/Cilantro (for garnish)
Instructions
- Stock Preparation: Heat stock and water in a pot and bring to a simmer. Add the bruised lemongrass, galangal, kaffir lime leaves, and chillies. Simmer gently for 12 - 14 minutes to let the flavours infuse. Then sieve out some or all of the lemongrass, galangal, and kaffir lime leaves as they are inedible. Add the coconut milk and cook for a further 2 minutes.700 ml chicken stock, 950 ml water, 3 stalks of lemongrass, 1 Galangal, 12 Kaffir lime leaves, 3 Green/red chilies, 250 ml Coconut Milk
- Mushrooms and Prawns: Incorporate straw mushrooms and prawns into the simmering stock. Cook until the prawns are pink and cooked through, approximately 5 minutes. Add the garlic, tom yum paste and chilli paste.4 Cloves of garlic, 145 g Fresh shimeji / beech mushrooms, 3 tsp Tom Yum Paste, 500 g Raw prawns/shrimps - peeled, 2 tbsp Thai Chilli Paste
- Flavouring: Stir in fish sauce, sugar, salt and lime juice. Adjust these ingredients to taste; the soup should be a balance of spicy, salty, sweet, and sour. Add the tomato wedges and shallots1 Tomato, 3 Shallots, 4 tbsp Fish Sauce, 1 tsp Sugar, 6 tbsp Lime Juice, 1 tsp Salt
- Noodles: In a separate bowl, soak the rice noodles in boiling water until tender. Drain and divide among serving bowls.230g Rice Noodles
- Final Touches: Ladle the hot soup over prepared noodles. Garnish each bowl with fresh coriander. For additional heat, a spoonful of chilli paste can be swirled into individual servings.Fresh Coriander/Cilantro, Lime wedges
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Nutrition
Calories: 442kcalCarbohydrates: 67gProtein: 21gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 109mgSodium: 2062mgPotassium: 945mgFiber: 5gSugar: 7gVitamin A: 596IUVitamin C: 50mgCalcium: 93mgIron: 3mg
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