Tomyum Noodle Soup

4.87 from 15 votes

Shrimp Tomyum Noodle Soup – Ditch the packaged ramen! This quick and easy Thai Tom Yum Noodle Soup is made from scratch with bold, authentic flavors. Ready in just 15 minutes, it’s incredibly delicious and perfect for a satisfying meal.

Prep Time5

Cook Time10

Total Time15

Course: Noodles

Cuisine: Thai Recipes

Keyword: 15-Minute Tom Yum Noodle Soup

Servings: people

Author: Bee Yinn Low

Ingredients

1 roll soba noodles or egg noodles or instant noodles
1 1/4 cups water
1 stalk lemongrass white part only, pounded and bruised
5-6 kaffir lime leaves bruised
4-5 slices fresh galangal
1/2 small tomato cut into 3 to 4 wedges
6 medium-sized shrimp shelled and deveined
6 straw mushrooms or fresh oyster mushrooms, cut into halves
1 1/2 tablespoons Nam Prik Pao Thai roasted chili paste
1/2 tablespoon fish sauce or to taste
3 dashes chili powder
1 1/2 tablespoons lime juice
cilantro leaves for garnishing

Instructions

Prepare the soba or egg noodles according to the package instructions, which usually take about 5 minutes to cook. Drain the noodles, rinse with cold water, and set them aside in a serving bowl.
At the same time, bring 1 1/4 cups of water to a boil in a small pot. Add all the aromatics, followed by the shrimp, mushrooms, and nam prik pao. Continue boiling until the shrimp is cooked through. Add the fish sauce and chili powder, then turn off the heat and stir in the lime juice to combine.
Pour the Tom Yum soup over the noodles and top with cilantro leaves. Serve immediately.

Notes

For me, fresh lemongrass, kaffir lime leaves, and lime juice really bring the soup to life. They add that bright, fragrant flavor that makes Tom Yum so special!
Trust me when I say nam prik pao is a game changer! It gives the soup that smoky, savory richness that balances out the tangy lime and spice. If you can find it, don’t skip it!
Shrimp cooks super quick, so I always add it in last. As soon as it turns pink and opaque, I take it off the heat—overcooking it will make it tough!
I love a good kick of heat, so I always add extra chili powder, but you can adjust the spice level to your taste. If you’re not into the heat, just go easy on the chili. You’ll still get all the great flavors from the nam prik pao.

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