There are many types of noodles soup in Thailand, but Tom Yum noodles soup recipes are at the top of Thai cuisine. You will find in most Thai Tom Yum soup recipes the following common main ingredients: broth, lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, chili, and peppers.
Tom Yum noodles are a type of hot and sour soup, usually cooked with prawns. Tom Yum soup is cooked through a boiling process and it is a spicy and sour noodles soup. You will notice that Tom Yum is characterized by its distinct hot and sour flavors, with fragrant spices and herbs generously used in the soup. The Tom Yum noodles soup is made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.
You can make Tom Yum soup paste by crushing all the herb ingredients and stir-frying in oil. Then, add seasoning. You could even bottle te paste for later use. The noodles soup flavored with the paste may have different characteristics from that made with fresh herb ingredients. You can add to the soup meats such as beef, pork, or prawns.
The taste of Tom Yum noodles soups is based on sour and spicy flavors. To prepare the paste, use roasted chilies, shallots, and garlic. You will get the best results if you grill the ingredients charcoal fire.
The basic ingredient of Thai Tom Yum soup is shrimp or pork. If shrimp is the base ingredient, put it in the soup after it boils. If pork is the base ingredient, put it in the soup before it boils. The most popular Thai Tom Yum soup base is made with river shrimp and it is called “Tom Yum Goong”.
There are other essential ingredients of Thai Tom Yum soup such as lemongrass, galangal, and kaffir lime leaves. Other ingredients are also important especially Thai chilies, mushroom, coriander leaf, tomatoes, sweet white onions, lime juice, sugar, and fish sauce.
- Thai Tom Yum Kung Maphrao soup on Nam Khon, is a Thai Tom Yum served in Uttaradit, Thailand.
- Thai Tom Yum Nam Sai soup, clear broth Thai Tom Yum soup.
- Thai Tom Yum Nam Khon soup, is a more recent variation from the 1980s. Common Thai Tom Yum with prawns as the main ingredient for Tom Yum, evaporated milk or non-dairy creamer powder is added to the soup as a finishing touch.
- Thai Tom Yum Kathi soup, is a coconut milk-based Thai Tom Yum soup.
- Thai Tom Yum Kung soup, the version of the dish most popular among tourists, is made with prawns as the main ingredient.
- Thai Tom Yum Pla soup, is a clear fish Thai Tom Yum soup that was traditionally eaten with rice. It used to be the most widespread form of Tom Yum before mass-tourism came to Thailand.
- Thai Tom Yum Kai soup, is the chicken version of the Tom Yum..
- Thai Tom Yum Po Taek soup, is a variant of the soup with mixed seafood, like prawns, squid, clams, and pieces of fish.
- Thai Tom Yum Kung Maphrao on Nam Khon soup, a version of prawn Tom Yum with the meat of a young coconut and a dash of coconut milk.
- Thai Tom Yum Kha Moo soup, made with pork leg.
y, I recommend either fresh red chilies. Or leave the chili out for a terrific mild soup. Once you’ve made this special Thai soup, it will likely stay on your family’s favorite list forever.
- 12 to 14 medium shrimp (or 8 to 10 large, raw, shells left on or removed)
- 6 cups chicken stock
- 1 stalk lemongrass (lower 1/3, finely minced)
- 4 cloves garlic (minced)
- 3 tablespoons onion (minced)
- 6 teaspoons galangal (or ginger)
- 3 leaves kaffir lime (or bay leaves)
- 1 teaspoon lime juice (or lemon juice)
- 1 1/2 tablespoons fish sauce
- 1/2 tablespoon soy sauce
- 1 carrot (thickly sliced)
- 1 to 2 cups shiitake mushrooms
- 1 small zucchini (sliced into half-moons)
- 1 cup cherry tomatoes (sliced in half)
- 1/4 to 1/3 can coconut milk (adding more or less to taste)
- 1 teaspoon chili oil
- 1/3 cup fresh coriander
- Optional: brown sugar (to taste)
- Optional: crushed chili pepper flakes (to taste)
- Pour the stock into a deep cooking pot and switch heat to medium-high. Add prepared lemongrass, including upper sections of the stalk you didn’t mince. Boil hard 5 to 6 minutes to soften.
- Add garlic, onion, galangal or ginger, lime leaves (or bay leaves), lime or lemon juice, fish sauce, soy sauce, and carrots. Reduce heat slightly, cover, and continue lightly boiling 5 minutes.
- Add mushrooms and zucchini, and continue lightly boiling another 5 minutes.
- Add shrimp and cherry tomatoes. Cook 3 minutes, or until shrimp are pink and plump.
- Turn down the heat to low and add 1/4 can coconut milk plus more fish sauce to taste. This is where the soup comes to its perfection. Taste-test for the most flavorful you can make it, without tilting over into too-salty, adding more fish sauce until you’re happy with the flavor.
- Serve with fresh coriander sprinkled over, and enjoy!
Noodle soups in Thailand are commonly eaten at street stalls, canteens, and food courts. A variety of noodles, from wide rice noodles to egg noodles, are served in a light stock made from chicken, pork or vegetables, or a mixture thereof, and often topped with either cuts of meat (popular is char siu), fish, pork or beef balls, or wontons, or combinations thereof, and sprinkled with coriander leaves. The diners adjust the flavor by themselves using sugar, fish sauce, dried chili, and vinegar provided in jars at the table. Unlike most other Thai food, noodles are eaten with chopsticks.
Other types of Thai Yum noodle soup recipes
- 2 stalks lemongrass
- 2 thai red chili peppers, sliced
- 3 cloves garlic, minced
- 1 tablespoon galangal, minced
- 1 tablespoon refined coconut oil
- 5 cups vegetable broth (1.2 L)
- 1 large tomato, diced
- 5 lime leaves
- 1 cup coconut milk (240 mL)
- 2 tablespoons soy sauce
- 7 oz extra firm tofu (200 g), cubed
- 6 oz cremini mushroom (165 g), sliced
- ¼ cup lime juice
- 1 tablespoon agave
- salt, to taste
- fresh cilantro leaf, for garnish.
Preparation of the Thai Tom Yum noodle soup
- Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils.
- Chop each stalk into 4 pieces and set aside.
- Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
- Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant.
- Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
- Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. 7. Bring to a boil.
- Cover, then reduce the heat to low and simmer for 20 minutes, until soup has reduced slightly.
- Add the tofu and mushrooms and stir to combine.
- Cook for 5 minutes, until the mushrooms are tender.
- Add the lime juice and agave and stir to combine.
- Season with salt to taste and garnish with cilantro and serve.
I hope you will enjoy these 2 delicious Thai Tom Yum soup recipes
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