Tom Yum Noodles Recipe

Prepare aromatics

Smash lemongrass stalks with the back of a knife and cut into 2-inch pieces. Slice galangal and tear kaffir lime leaves. Lightly crush the bird's eye chilies or measure out chili paste.

In a large pot, combine 6 cups chicken or vegetable stock and 1 cup water. Add the prepared lemongrass, sliced galangal, torn kaffir lime leaves and sliced shallots. Bring to a gentle boil over medium-high heat.

Lower heat to a simmer and cook for 10 minutes to infuse the aromatics. If using nam prik pao (roasted chili paste), stir it into the simmering broth now so it dissolves and colors the soup.

Add fish sauce and sugar, stir and taste. Adjust saltiness with up to 1 tsp extra fish sauce or a touch of soy sauce if desired. Keep the broth at a gentle simmer while you prepare other components.

Soak or cook rice noodles according to package directions until just tender (usually 5–8 minutes for dried rice noodles). Drain, rinse with cold water to stop cooking, and set aside in a bowl lightly tossed with 1 tsp oil to prevent sticking.

While the broth simmers, add the sliced mushrooms to the pot and simmer 3–4 minutes until they begin to soften.

Add tomato wedges and napa cabbage to the broth and simmer 2–3 minutes until cabbage is wilted but still bright.

If using shrimp, add the peeled shrimp to the simmering broth and cook 2–3 minutes until pink and opaque. Taste the broth now and add the fresh lime juice (3 tbsp) gradually, adjusting for your preferred tang. Add the crushed chilies or more chili paste if you want it hotter.

Turn off heat. Remove and discard the lemongrass pieces (they are fibrous) and any large slices of galangal if desired.

Divide the prepared rice noodles evenly among 4 serving bowls (approximate servings).

Ladle the hot tom yum broth with mushrooms, cabbage, tomato and shrimp over the noodles so everything is heated through in the bowls.

Garnish each bowl with chopped cilantro, sliced green onions, a sprinkle of fried shallots (if using) and a lime wedge on the side. Offer extra fish sauce or lime for guests to adjust seasoning to taste.

Serve immediately while hot. Provide spoons and chopsticks for eating—soup should be hot, sour, and spicy with tender noodles and crisp-tender cabbage.