Tom Yum Noodle Recipe

Prepare aromatics

Trim the lemongrass: remove outer woody layers, cut into 2–3 pieces per stalk, and smash each piece with the back of a knife. Slice galangal into thin rounds. Tear kaffir lime leaves into large pieces to release oils. Halve the shallot.

In a large pot, combine 6 cups water and 2 cups chicken or vegetable stock. Add the prepared lemongrass, galangal, torn kaffir lime leaves, crushed chilies, and halved shallot. If using cilantro stems for extra aroma, add them now.

Bring the liquid to a gentle boil over high heat. Once boiling, reduce heat to a simmer and cook uncovered for 15 minutes to infuse the broth with aromatics.

After 15 minutes of simmering, strain or fish out the larger aromatics (lemongrass pieces, galangal slices and large shallot parts) if you prefer a clearer broth, leaving small bits in place is fine for more texture.

Stir in 2 tablespoons tom yum paste and 1 tablespoon nam pla prik or Thai chili paste (if using). Simmer for 2–3 minutes to meld flavors.

Add 3 tablespoons fish sauce and 1 teaspoon palm sugar; stir to dissolve. Taste the broth and adjust seasoning: add more fish sauce for saltiness, more lime juice for sourness, or a touch more sugar for balance. Turn off heat momentarily while you prepare noodles and proteins.

Finish with lime

When serving the bowl later, you'll add 3 tablespoons fresh lime juice to the pot (or to individual bowls) to preserve bright citrus flavor. Do not simmer the broth vigorously after adding fresh lime juice — add at the end.

Prepare the rice noodles according to package instructions (typically soak in hot water for 5–8 minutes for flat rice noodles or boil briefly for vermicelli). Drain and set aside. If noodles will sit, toss with a teaspoon of neutral oil to prevent sticking.

Bring the seasoned broth back to a gentle simmer. Add sliced mushrooms and tomato wedges and simmer 2–3 minutes until mushrooms begin to soften and tomatoes release some juice.

Add the shrimp (or chicken/tofu). Cook shrimp about 2–3 minutes until they turn pink and opaque (chicken pieces should be cooked through, about 4–5 minutes depending on thickness; tofu just needs to heat through). Add baby bok choy or spinach in the last 1–2 minutes to wilt.

Taste the broth again and, off the heat, stir in the 3 tablespoons fresh lime juice. Adjust fish sauce or lime for final balance.

Divide the prepared rice noodles among 4 serving bowls (serves 4).

Ladle the hot tom yum broth with shrimp and vegetables over the noodles so they finish cooking in the bowl.

Top each bowl with bean sprouts (if using), sliced green onions, chopped cilantro leaves, and a lime wedge. Drizzle a little chili oil or add extra sliced fresh chilis to taste.

Serve immediately. Encourage diners to squeeze extra lime and add additional fish sauce or chili paste to taste.