Craving a creamy bowl of spicy soup? This Tom Yum Noodle Soup is delicious all year round! It’s super quick and easy to make and so yummy! This spicy warming soup is made up of vermicelli noodles, coconut milk, tom yum paste, prawns and chilli. Very few ingredients are needed for this spicy bowl of goodness!
Tom Yum Soup –
Tom Yum Soup is a Thai soup that is usually clear. The broth is made from chicken stock and Thai herbs and spices – galangal, kaffir lime leaf, thai chillies, lemongrass and garlic. Prawns and vegetables are then added to the soup. The final touch is deliciously rich shrimp oil to give the broth some serious flavour. The flavours in the soup are umami, rich and full of prawn flavour. Tom Yum Soup is arguably the most popular Thai dish and often found on Thai restaurant menus!
Tom Yum Soup has 2 styles the clear soup and the creamy soup. The creamy soup actually uses evaporated milk and not coconut milk. Another Thai soup, Tom Kha is basically a Tom Yum Soup but with added coconut milk and chilli paste. My soup is a combination of both!
Traditionally the soup is served with prawns, mushrooms, tomatoes and green beans. I have adapted mine to a Tom Yum Noodle Soup and included some of my favourite asian ingredients. I have added vermicelli noodles to make the soup more filling. Shiitake mushrooms my absolute favourite! If you have not tried them you are in for a treat. Finally, I opted for some beansprouts for crunch!
What do i need?
Tom yum paste is the first thing you will need to get the authentic tom yum flavours in your soup. My favourite brand for pre made Thai paste is Mae Ploy! They never disappoint, a Thai brand made with real ingredients and authentic flavours. Pick some up at your local Asian supermarket! Wing Yip is my favourite local grocer.
King prawns – it would not be Tom Yum Soup without some juicy prawns!
Chicken stock or noodle broth – either will do. I have recently been using Itsu chicken noodle soup stock. I found these in Costco but you can also purchase them from M & S, Ocado and Whole Foods!
Mushrooms are delicious in this soup and any will work. I have used shiitake mushrooms, super flavourful and umami – perfect for this soup.
Coconut milk to calm down that chilli and add a creamy rich flavour to the soup.
Vermicelli noodles or any noodle of your choice – this soup will work well with all noodles.
The condiments you need are fish sauce and lime juice.
When looking for Asian ingredients I always recommend heading to an Asian grocer. Here you will find the best brands and authentic ingredients at the fairest prices. Plus you will most likely be supporting an Asian owned business instead of big national supermarkets. Wing Yip is my favourite local grocer.
What noodle soup is complete without toppings?
Coriander my favourite herb and a super popular herb in Asian cooking is the perfect topping.
Thai red chilli for spice! Careful, this is a very hot chilli. Please use a milder chilli if you are not accustomed to spicy food.
I like to add some finely sliced spring onion to the top. I like to curl them by placing the cut pieces into ice cold water and leaving for 5 minutes.
Serving Suggestions –
Skip the noodles and have this soup alone for a low carb option. Miss the coconut milk all together for an extremely healthy and more authentic Tom Yum Soup.
Don’t like prawns try it will chicken breast or go vegetarian!
A spicy, fragrant and umami noodle soup packed full of flavour from prawns, shitake mushrooms, lemongrass and chicken broth!
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
1 Frying pan
1tbspmae ploy tom yum paste
juice of 1 lime
sliced Thai red chilli
sliced spring onion
Wash and devein the prawns then add to a bowl with salt, pepper and a pinch of cornstarch and leave.
Wash all the vegetables and herbs. Slice the mushrooms into medium slices. Chop the coriander into desired pieces for the topping and finely slice the spring onion for the topping.
In a small saucepan bring some water to the boil and then add the noodles and cook according to the pack instructions. When cooked remove from heat and rinse with cold water to avoid sticking and set aside.
In a larger saucepan heat 1 tablespoon of oil and fry the tom yum paste for about 2 minutes or until fragrant. Next add the chicken broth stir and leave to come to a boil.
In a frying pan add 2 tablespoon of oil and heat until smoking then add the prawns and fry for 3 minutes. Remove and set aside for later.
In the same pan fry the shiitake mushrooms with a splash of dark soy or oyster sauce until soft and juicy – about 7 minutes. Put a plate or lid on the pan to keep the mushrooms warm.
Once the soup pot is boiling turn the heat to medium and add the coconut milk. Leave to simmer with the lid off for 2 minutes before adding the beansprouts, mushrooms, prawns, fish sauce and lime juice.
Stir and leave for another 2 minutes to heat through the prawns and your soup is ready. Garnish with coriander leaves and sliced red chilli.
TIPS – Keep an eye on your soup as it can boil very quickly and begin reducing. Use a milder chilli if Thai birds eye chilli is too hot for you. Always wash your hands after chopping chilli or use a knife and fork.Adding some fresh herbs and spices will give your soup more flavour!