Description
Experience the vibrant and comforting flavors of Thailand with this Tom Yum Soup with Noodles. This hearty bowl balances the bright citrus notes of lemongrass and kaffir lime with a savory, aromatic broth and chewy rice noodles. Perfectly spicy, tangy, and satisfying, this dish transforms a classic Thai starter into a nourishing main meal that is naturally gluten-free and easy to prepare in a single pot.
Ingredients
8 ounces dried rice stick noodles
3 cups unsalted chicken broth
4 cups water
3 stalks lemongrass, bruised and cut into chunks
8 slices galangal
12 kaffir lime leaves, torn
5 Thai bird’s eye chilies, finely chopped
4 cloves garlic, minced
1 pound shrimp, peeled and deveined
1 cup coconut milk (optional)
3 tablespoons fish sauce
3 tablespoons lime juice
1/2 cup fresh cilantro, chopped
2 green onions, sliced
Instructions
Prepare the rice noodles according to package instructions, drain, and set aside.
In a large pot, bring the chicken broth and water to a gentle boil.
Add the lemongrass, galangal, kaffir lime leaves, chilies, and garlic to the broth.
Simmer for 10-15 minutes until the aromatics have infused the broth.
Add the shrimp and cook for 2-3 minutes until pink and cooked through.
Stir in the fish sauce and lime juice.
Stir in the coconut milk if using for a creamier broth.
Divide the cooked noodles into serving bowls.
Ladle the hot soup over the noodles.
Garnish with fresh cilantro and green onions before serving.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth and use firm tofu or straw mushrooms instead of shrimp. Adjust the Thai bird’s eye chilies to suit your preferred level of heat. Leftovers can be stored in the refrigerator for up to 2 days, though it is best to store the noodles separately to prevent them from becoming too soft.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg