Tom Yum Noodle Soup Recipe
Make Tom Yum Noodle Soup Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Noodles and Toppings
Method
Prepare Soup Base
- 1
In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
- 2
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.
- 3
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.
- 4
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
- 5
Soak or cook the rice noodles according to the package instructions. Drain and set aside.
- 6
- 7
Divide the cooked noodles into serving bowls.
- 8
- 9
Top each bowl with bean sprouts, chopped cilantro, and sliced green onions.
- 10
Serve with lime wedges on the side for additional brightness.
