Featured on Eva Pau’s Asian Kitchen Season 2 Episode 3. Tom Yum is one of Thailand’s most loved soups, known for its bold balance of citrus, spice, and savoury depth. This quick version uses prawns, galangal, lemongrass, lime leaves, and chilli paste to create a deeply aromatic broth, finished with noodles for a complete and comforting meal.
Prawn Tom Yum Soup with Noodles
A fragrant and vibrant Thai soup made with prawns, aromatic herbs, mushrooms, and rice vermicelli noodles in a hot and sour broth.
Ingredients
Method
- Prepare the aromatics: peel and slice the galangal, finely chop the shallot, trim the lemongrass to use only the white part, separate coriander roots from leaves, and crush the garlic cloves.
- Bring 1 litre of water to the boil in a pot.
- Add galangal, lime leaves, banana shallot, lemongrass, coriander roots, and garlic. Boil for 2 minutes to infuse the broth.
- Add prawns and oyster mushrooms, then simmer for 4 minutes until the prawns are cooked through.
- Stir in fish sauce, Thai chilli paste, lime juice, and salt. Simmer for 1 more minute.
- Divide cooked rice vermicelli noodles between serving bowls.
- Pour the hot soup over the noodles.
- Garnish with coriander leaves and sliced red chillies before serving.
Notes
- Fresh or frozen lime leaves give the best flavour; avoid dried lime leaves if possible.
- Adjust chilli paste depending on desired heat level.
- Serve immediately while hot for best flavour.
