Tom Yum Noodle Soup

Name: Tom Yum Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces rice or egg noodles (cooked according to the package); 2 stalks lemongrass (tough outside and top half removed); 7 kaffir lime leaves; 1/4 cup Nam Prik Pao (Thai roasted chili paste); 1 teaspoon ginger paste; 6 cups water; 3 tablespoons fish sauce; 1 tablespoon lime juice; 1 tablespoon water; 1 tablespoon coconut sugar; 1/4 teaspoon MSG (optional); 1-15 ounce can straw mushrooms (substitute sliced white mushrooms); 1 tomato (cut in 1 inch pieces); 1 pound shrimp; Lime (for serving); 2 tablespoons chopped cilantro (for serving)

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This Tom Yum Noodle Soup is a quick and easy Thai soup with a medley of sweet, savory, sour and spicy flavors. It can be easily customized and takes just 30 minutes to prepare!

You guys are going to love this hot and sour Thai noodle soup! We’ve been eating it almost non-stop lately, and I’m not one bit mad about it!

Overhead view of tom yum noodle soup in a bowl with a spoon and topped with cilantro and lime.

This is one of the easiest, flavor-packed soups you will ever make. While the ingredient list includes some specialty items that you might not have in your pantry or fridge, I promise it’s worth the trip to the market!

The base of this noodle soup is a fish broth that comes together quickly but tastes like it has been simmering for hours (like the broth in this prawn laksa). This is thanks to flavor-packed ingredients like lemongrass, kaffir lime leaves, fish sauce and Thai chilis.

To make it a full meal, this Thai soup also includes one pound of shrimp and it’s served with noodles.

It’s a spicy and tangy noodle soup that’s full of slurpy goodness! OR...if you're not feeling soup, check out these stir fry tom yum noodles.

If you love Thai food as much as we do, you’ll also want to try this Thai basil pork and easy Thai shrimp curry!

Check out the tom yum noodle soup story!

Overhead view of tom yum noodle soup in a bowl with cilantro on top.

Why this recipe works

The flavor base of the broth can be easily customized to make it more or less spicy, sweet, salty or sour.
The broth can easily be made in advance and stored in the fridge or freezer, so it’s great for meal prep.
The recipe takes a shortcut by using peeled shrimp and you don’t need to worry about using the shrimp shells to make the broth from scratch.
You can change it up and make it a creamy soup by stirring in some coconut milk or evaporated milk.

What is tom yum soup?

Tom yum soup is a popular Thai soup that’s usually made with shrimp and has a broth base that’s flavored with lemongrass, kaffir lime leaves, Thai chilis, lime juice and fish sauce. This medley of ingredients creates a flavor profile that’s sweet, salty, sour and spicy.

Ingredients

For a full list of ingredients and quantities, check out the recipe card at the end of this post.

You’ll need one pound of shrimp for this recipe. Since this is a time saving recipe, I recommend buying shrimp that are already peeled and deveined.

I used frozen shrimp but you can also use fresh. If you only have shrimp with the shell-on, just peel and devein them first. Here’s a quick tutorial on how to peel and devein shrimp.

For the noodles you can use rice or egg noodles. Just make sure they’re cooked according to the package instructions before they’re added to the soup. (You can cook the noodles at the same time as you’re making the broth).

The broth includes 2 stalks of lemongrass, with the tough outside and top half removed.

Lemongrass is a herb that usually grows in tropical climates and is often used in Southeast Asian cooking. It will add a pungent, lemony flavor to the broth. You can find fresh lemongrass at most grocery stores or Asian markets. If you can’t find it, you can use lemongrass paste.

For a tangy, citrusy taste, the recipe calls for 7 kaffir lime leaves. These are the leaves from a kaffir lime tree that are commonly used in Southeast Asian cooking. You’ll be able to find them at Asian markets, or even your local grocery store. If you can’t find any, try using bay leaves and lime zest as a substitute.

To boost the flavor of the soup, you’ll add a ¼ cup of nam prik pao. This is a sweet and slightly spicy Thai roasted chili paste. In a pinch, you can use sambal oelek as a substitute, which is another type of chili paste.

Just 3 tablespoons of fish sauce are added to the broth for a salty, umami flavor. Fish sauce is made from anchovies fermented in salt. While the smell can sometimes be strong, the flavor is incredibly delicious!

To enhance the sweetness of the broth, 1 tablespoon of coconut sugar is used. Feel free to use brown sugar, granulated sugar or palm sugar instead.

Mushrooms are also a common element in tom yum soup. We’re using a can of straw mushrooms but you can substitute with sliced white mushrooms.

Step by step instructions

Use the back of a knife to bruise the lemongrass and chop it in 2-3" pieces.

Use the back of a knife to bruise the kaffir lime leaves. If using dried leaves, skip this step.

Saute the lemongrass, ginger, kaffir lime leaves and nam prik pao over medium heat for 2-3 minutes.

Lemongrass, ginger, kaffir lime leaves and nam prik pao sautéing in a pot.

Stir in the water, coconut sugar, fish sauce, MSG (optional) and lime juice.

Bring to a boil, reduce the heat and simmer, uncovered, for 10 minutes.

Tom yum soup broth in a pot on the stovetop with a wooden spoon inserted into it.

**Strain the kaffir lime leaves and lemongrass out at this time if you prefer. They can be tough.

Add the mushrooms and tomatoes.

Add additional salt (or MSG) to taste, if desired.

Remove from heat, add shrimp, cover and let sit for 5-10 minutes, until the shrimp has turned pink.

Serve over noodles with chopped cilantro and fresh squeezed lime juice.

Expert tips

For a spicier soup, just add more chili paste.
If the soup is too sour or tangy for you, add a little more sugar. And, if it’s too sweet or salty, you can add more lime juice.
I used frozen shrimp but defrosted them before adding them to the soup. You can do this by leaving them in the fridge overnight or running cold water over them in a colander.
You can also use fresh shrimp. If they're shelled, just peel and devein them first.
You can also use prawns in place of shrimp in this recipe.
Be careful not to overcook the shrimp in the soup as they will get tough.
The lemongrass and kaffir lime leaves are added to the broth for flavor. Since they tend to be tough, I recommend straining the broth to remove them.
For a creamy texture, stir in some coconut milk or evaporated milk at the end.
If you have leftovers, store the broth and noodles separately. If combined, the noodles will soak up the broth and get mushy.
You can leave out the noodles and serve this soup with sticky rice instead.

Side view of tom yum soup with shrimp and noodles.

Common questions

Can you make this soup in advance?

Absolutely! The soup tastes even better the next day as the flavors have more time to meld! Just make the broth according to the recipe instructions and store it in the fridge for up to 3 days. You can also cook the noodles in advance and store in a separate container in the fridge, or cook them just before serving. When ready to serve, just reheat the broth on the stovetop or in the microwave and serve over noodles with desired toppings.

What type of noodle is best for tom yum soup?

I prefer rice noodles, but you can also use egg noodles. In a pinch, any kind of noodle will work including spaghetti, soba or ramen noodles.

Can this tom yum soup be made vegetarian?

Yes! Just omit the shrimp and substitute the fish sauce with soy sauce. As nam prik pao usually contains dried shrimp, you’ll also need to replace it with a vegetarian Thai chili paste. For added protein, you can use firm tofu (cut into cubes) in place of the shrimp.

What toppings go with tom yum noodle soup?

We love to serve it with freshly chopped cilantro and a squeeze of lime juice. You can also add fresh basil, chopped Thai chilis or chopped green onions.

Storage and reheating

Store leftover soup in an airtight container in the fridge (separate from the noodles) for up to 3 days.

To reheat, just warm on the stovetop or in the microwave until heated through. Be careful not to reheat for too long as the shrimp will overcook and get tough. You can always remove the shrimp, reheat them separately and then add them back to the soup.

To freeze, let the soup cool completely in the fridge. Place in a freezer safe container (or individually sized containers) and freeze for up to 3 months.

Defrost in the fridge overnight before reheating and serving. I don’t recommend freezing cooked noodles as they may get mushy once defrosted and reheated.