Thailand / Main dishes

Tom yum noodle soup

Name: Tom yum noodle soup
Prep time: 20 min
Cook time: 20 min
Yield: 2 portions
Cuisine: Thailand
Ingredients: 150 g rice noodles; 200 g raw peeled shrimp; 150 g mushrooms; 700 ml stock; 1 lemongrass stalk, bruised; 3 lime leaves; 1 tbsp tom yum paste; 1 tbsp lime juice

Tom yum noodle soup in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook20 min

Yield2 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Simmer stock with lemongrass and lime leaves for 10 minutes; remove tough aromatics.
Stir in paste and sliced mushrooms and cook for 5 minutes.
Cook noodles separately according to package; add shrimp to soup and cook until opaque and 63°C at the center.
Divide noodles into bowls, add soup and lime juice and serve immediately.

A little kitchen note

Untested editorial adaptation. Check paste and stock for salt before seasoning further.

Allergen notes

Shellfish; check paste for fish. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 417 kcal
Protein: 29.2 g
Carbs: 71.1 g
Fat: 1.9 g
Fibre: 2.2 g
Total sugar: 4.3 g
Sodium: 1365 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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