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Tom Yum Noodle Recipe

Name: Nawa Thai Manhattan Beachs Tom Yum Noodle Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups chicken or vegetable stock; 1 cup water; 2 stalks lemongrass stalks; 3 slices galangal (or ginger if unavailable); 4 leaves kaffir lime leaves; 3 to taste Thai bird's eye chilies; 2 pieces shallots; 3 cloves garlic cloves; 2 medium tomatoes; 1 tbs lemongrass paste or Tom Yum paste (optional); 12 pieces shrimp, peeled and deveined (or sliced chicken/tofu); 1 cup button mushrooms or oyster mushrooms; 2 stalks scallions (green onions); 0.5 cup cilantro leaves; 1 cup bean sprouts; 8 oz rice noodles (medium width) or egg noodles; 3 tbs lime juice (fresh); 3 tbs fish sauce; 1 tbs soy sauce (optional); 1 tsp brown sugar or palm sugar; 1 tsp vegetable oil; 1 tsp chili oil or sliced fresh chili (for serving); 0.5 cup coconut milk or evaporated milk

Inspired by Nawa Thai Manhattan Beach

Time35m

Serves4

Make Tom Yum Noodle Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

6 cups chicken or vegetable stock

1 cup water

2 stalks lemongrass stalks

3 slices galangal (or ginger if unavailable)

4 leaves kaffir lime leaves

3 to taste Thai bird's eye chilies

2 pieces shallots

3 cloves Garlic cloves

2 medium tomatoes

1 tbs lemongrass paste or Tom Yum paste (optional)

Protein & Vegetables

12 pieces shrimp, peeled and deveined (or sliced chicken/tofu)

1 cup button mushrooms or oyster mushrooms

2 stalks scallions (green onions)

1/2 cup cilantro leaves

1 cup Bean sprouts

Noodles & Garnish

8 oz rice noodles (medium width) or egg noodles

3 tbs lime juice (fresh)

3 tbs Fish sauce

1 tbs soy sauce (optional)

1 tsp brown sugar or palm sugar

1 tsp Tuscany sunflower oil

1 tsp chili oil or sliced fresh chili (for serving)

Optional Creamy Version

1/2 cup coconut milk or evaporated milk

Method

Soup Base

Prepare aromatics

Smash the lemongrass stalks lightly with the back of a knife and slice into 2–3 inch pieces. Peel and thinly slice galangal. Peel and halve shallots; lightly crush garlic cloves. Cut tomatoes into wedges. If using kaffir lime leaves, tear them once to release oils.

Simmer stock

In a large pot, heat 1 tsp vegetable oil over medium heat. Add shallots and garlic and sauté 1 minute until fragrant (do not brown). Add the chicken/vegetable stock and 1 cup water. Add smashed lemongrass, sliced galangal, torn kaffir lime leaves, and whole chilies. Bring to a gentle boil, then reduce to a simmer for 10 minutes to infuse the broth.

Add tomato and optional paste

Add the tomato wedges and 1 tbsp tom yum or lemongrass paste (if using). Simmer another 3–4 minutes until tomatoes soften and release flavor into the broth.

Noodles & Protein

Cook noodles

While the broth simmers, prepare noodles according to package instructions: soak or boil until just tender (al dente). Drain, rinse under cool water to stop cooking, and set aside.

Cook mushrooms and protein

Add mushrooms to the simmering broth and cook 2–3 minutes. Then add shrimp (or chicken/tofu) and cook until shrimp are pink and opaque or chicken is cooked through, about 2–4 minutes depending on size. Taste the broth for seasoning.

Seasoning & Finish

Season broth

Stir in fish sauce (3 tbs), soy sauce (1 tbs, optional), and brown or palm sugar (1 tsp). If using the creamy version, add 1/2 cup coconut milk now and heat through (do not boil vigorously). Adjust salt/umami: add more fish sauce for saltiness or a little extra sugar if too sour.

Balance with lime

Remove the pot from heat. Add fresh lime juice (3 tbs) gradually, tasting to reach your desired tang — Tom Yum is bright and sour but balanced with salty and spicy notes.

Assembly & Garnish

Divide the cooked noodles among serving bowls.

Ladle hot Tom Yum broth with shrimp and mushrooms over the noodles, making sure each bowl gets aromatics and tomatoes.

Top each bowl with a handful of bean sprouts, chopped scallions, and cilantro leaves. Add a drizzle of chili oil or extra sliced fresh chilies to taste. Serve immediately with extra lime wedges and fish sauce on the side.