Tom Yum Noodle Soup Recipe

Name: Pad Krapow Platter by Chef Nums Tom Yum Noodle Soup Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups chicken or vegetable broth; 2 whole lemongrass stalks, trimmed and smashed; 5 slices galangal slices (or ginger if unavailable); 4 leaves kaffir lime leaves, torn; 2 whole Thai bird's eye chilies, crushed; 2 whole shallots, halved; 2 tbs fish sauce; 3 tbs lime juice; 1 tsp sugar; 1 tbs Thai chili paste (nam prik pao); 200 g rice noodles (medium or thin), soaked or cooked per package instructions; 200 g shrimp, peeled and deveined; 1 cup straw mushrooms or button mushrooms, halved; 1 cup bean sprouts; 2 tbs fresh cilantro, chopped; 2 tbs green onions, sliced; 4 wedges lime wedges

Inspired by Pad Krapow Platter by Chef Num

Time40m

Serves4

Make Tom Yum Noodle Soup Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

4 cups Chicken or vegetable broth

2 whole lemongrass stalks, trimmed and smashed

5 slices galangal slices (or ginger if unavailable)

4 leaves kaffir lime leaves, torn

2 whole Thai bird's eye chilies, crushed

2 whole shallots, halved

2 tbs Fish sauce

3 tbs ReaLime juice

1 tsp sugar

1 tbs Thai chili paste (nam prik pao)

Noodles and Toppings

7.05 oz (200 g) rice noodles (medium or thin), soaked or cooked per package instructions

7.05 oz (200 g) Shrimp, peeled and deveined

1 cup straw mushrooms or button mushrooms, halved

1 cup Bean sprouts

2 tbs Fresh cilantro, chopped

2 tbs Green onions, sliced

4 wedges Lime wedges

Method

Prepare Soup Base

In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.

Add the smashed lemongrass stalks, galangal slices, torn kaffir lime leaves, crushed Thai chilies, and halved shallots to the pot. Simmer for 10 minutes to infuse the broth with flavor.

Strain out the solids (lemongrass, galangal, lime leaves, shallots) using a fine mesh sieve or slotted spoon, and return the clear broth to the pot.

Add the fish sauce, lime juice, sugar, and Thai chili paste to the broth. Stir to combine and adjust seasoning to taste.

Prepare Noodles and Toppings

Soak or cook the rice noodles according to the package instructions. Drain and set aside.

Add shrimp and mushrooms to the simmering broth. Cook for 3-5 minutes, until shrimp are pink and cooked through and mushrooms are tender.

Divide the cooked noodles into serving bowls.

Ladle the hot soup with shrimp and mushrooms over the noodles in each bowl.

Top each bowl with bean sprouts, chopped cilantro, and sliced green onions.

Serve with lime wedges on the side for additional brightness.

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