I grew up eating lots of Thai food because Dad once worked at a Thai restaurant when we first immigrated to Vancouver. He would always make Thai food at home and it was always so good.
This recipe is my take on a classic Tom Yum soup. Tom Yum is a type of Thai soup specializing in hot and sour flavors. The key ingredients that make it so good is lemongrass, kaffir lime leaves, lime, galangal, fish sauce, and chilli peppers.
There is a delicious pre-made Tom yum paste that combines 80% of those ingredients for you in a store-bought jar. You can find it at pretty much any Chinese-Asian grocery store (ie. T&T) This has been my go-to brand for years as the flavors are fragrant and very well-balanced. All that’s really left to do is combining it with good chicken stock.
I like to first activate the aromatic ingredients by frying the paste in a wok with some oil and shallots. You’ll be surprised at how strong the smell is. It’s a flavor bomb!
Tom Yum Noodle Soup
A quick and tasty twist to a Thai hot and sour soup. Made with essential ingredients like lemongrass, galangal, kaffir leaves, shallots and lime juice, this noodle soup transports you a little closer to Thailand each time. Try adding fresh tomatoes to give it an extra punch of yum. Oh, and never forget that fish sauce! It’s key!
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 2
Ingredients
- 1 large shallot
- 1 tbsp Tom Yum paste
- 2 medium-large tomatoes
- 1.5 cups of chicken stock (homemade or store-bought – I recommend Swanson if you are buying)
- 1.5 cup water
- 1 tsp fish sauce
- Toppings of choice (ie. fish puffs, fish balls, prawns, seafood mushrooms, leafy vegetables)
- Noodles of choice
- Garnish with cilantro and green onions
- 1/2 of a lime
- Salt to taste
Directions
- Boil noodles of choice by following package instructions. Take out noodles and drain under cold water. Set aside.
- In a large wok, heat oil under medium-high heat. Once hot, add in shallots and Tom Yum paste and saute until fragrant, around 1 minute.
- Add tomatoes and saute until half soft and skin can be peeled off.
- Add in chicken stock and water to form the broth. Add fish sauce.
- Add toppings of choice from order of doneness. (Tip: add seafood such as prawns last – they cook fast). Cover lid until toppings are cooked through.
- Take out the toppings. Add lime juice.
- Add back the cooked noodles in the broth for another 30 seconds.
- Portion the noodles into bowls. Garnish with cilantro and green onions.
- Finally, ladle the soup.
- Serve and enjoy!
Taste of Raine 