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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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course, Soup
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

Soup Base
  • 200 g frozen prawns peeled and deveined
  • 2- inch piece galangal sliced
  • 5 lime leaves fresh or frozen, or substitute with lime zest
  • 1 banana shallot finely chopped
  • 3 stalks lemongrass white part only
  • Roots from 1 bunch coriander
  • 3 garlic cloves crushed
  • 80 g oyster mushrooms
  • 1 litre water
Seasoning
  • 3 tbsp fish sauce
  • 2 tbsp Thai chilli paste
  • 2 tbsp lime juice
  • 1 tsp salt
Noodles
  • 200 g rice vermicelli noodles cooked
Garnish
  • Extra coriander
  • Fresh red chillies sliced

Method
 

  1. 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.
  2. Bring 1 litre of water to the boil in a pot.
  3. Add galangal, lime leaves, banana shallot, lemongrass, coriander roots, and garlic. Boil for 2 minutes to infuse the broth.
  4. Add prawns and oyster mushrooms, then simmer for 4 minutes until the prawns are cooked through.
  5. Stir in fish sauce, Thai chilli paste, lime juice, and salt. Simmer for 1 more minute.
  6. Divide cooked rice vermicelli noodles between serving bowls.
  7. Pour the hot soup over the noodles.
  8. 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.
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