Tom Yum Soup with Noodles
Tom Yum soup is a seafood coconut milk soup that has hot and sour flavors. This Thai recipe has shrimp, vegetables, and rice noodles for a flavorful comforting bowl of soup. The gluten-free & dairy-free recipe is a classic Asian recipe.
Ingredients
- 4 Teaspoons Better than Bouillon plus 4 cups water or 4 bouillon cubes or 4 cups chicken stock
- 1 stalk lemongrass about 3-4" long sliced into large rings as shown above
- 2 Tablespoons Thai red garlic chile paste
- 1.5 Cups shiitake mushrooms washed and sliced
- 2 Cups Medium-sized Shrimp (about 30 total) peeled shrimp, deveined and tail-off (can be precooked or raw)
- ¾ Cup cherry tomatoes
- 1 can coconut milk
- 2 Tablespoons fish sauce
- 2 Tablespoons fresh lime juice
- ⅓ cup cilantro leaves
- 4 ounces rice noodles or ramen, uncooked
Instructions
- In a medium-large pot, add the bouillon and water. Bring to a boil on medium-high heat and stir to dissolve.4 Teaspoons Better than Bouillon plus 4 cups water
- Once the broth is boiling, add the coconut milk, lime juice, fish sauce, sliced lemongrass and Thai red garlic chili paste, stir.1 stalk lemongrass about 3-4" long, 2 Tablespoons Thai red garlic chile paste, 1 can coconut milk, 2 Tablespoons fish sauce, 2 Tablespoons fresh lime juice
- Slice the mushrooms and quarter the cherry tomatoes. Be sure they are in bite-sized pieces.1.5 Cups shiitake mushrooms, ¾ Cup cherry tomatoes
- Keep the soup on medium-high heat, add the mushrooms and tomatoes. Stir to combine and cook for about 5 minutes. Then turn the heat down to medium and continue cooking for 10 minutes.
- Just before the soup with the mushrooms and tomatoes is done cooking for a total of 15 minutes, start making the noodles. Cook per the package instructions, drain, and then rinse. Set aside.4 ounces rice noodles or ramen, uncooked
- Now add the raw or precooked shrimp to the soup. If you are using raw shrimp, cook them in the soup over medium heat for 5 minutes. They will plump up and turn pink when they are ready. If you are using pre-cooked shrimp, warm for just 2-3 minutes. Once the shrimp is ready, turn the heat down to low to keep it warm while serving.2 Cups Medium-sized Shrimp (about 30 total)
- If everyone wants noodles, add them to the soup pot now and stir to combine. If only a few people want noodles, add them to individual soup bowls and then ladle the soup on top.
- Top with cilantro. Add additional lime juice, fish sauce, or hot sauce to your liking.⅓ cup cilantro leaves
- You can store leftover Tom Yum soup in an air-tight container or Ziploc bag in the refrigerator for up to 5 days and in the freezer for up to 2 months. I recommend storing it with the noodles separately.
Notes
STORING & REHEATING:
- Store for up to 3 days in the fridge or a month in the freezer.
- Reheat in the microwave or on the stovetop until desired temperature.
- Do NOT overcook the shrimp or noodles (will be mushy, chewy, or tough)
- Add as much red thai chili garlic sauce as desired for the heat level you like - this is medium-spiced as written. Add more for extra spicy or half as much for mild.
Nutrition
Calories: 177kcalCarbohydrates: 15gProtein: 12gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 76mgSodium: 378mgPotassium: 376mgFiber: 1gSugar: 2gVitamin A: 102IUVitamin C: 4mgCalcium: 45mgIron: 2mg
Tried this recipe?Let us know how it was!
