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Home » Recipes » Tom Yum Noodles

Tom Yum Noodles

Published: Nov 8, 2021 · Modified: Nov 8, 2021 by Farah Abumaizar · 10 Comments

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Really easy Tom Yum noodles are saucy, soupy ramen noodles in a Thai inspired Tom Yum flavored broth. Spicy, packed with flavor and so comforting, you’ll make these on repeat!

chopsticks in a bowl of tom yum noodles

What are Tom Yum Noodles?

Inspired by the famous Thai Tom Yum soup, these noodles are instant ramen noodles cooked in a Tom Yum broth. The noodles cook so fast in a spicy saucy broth full of aromatic vegetables.

Tom Yum soup is a hot and sour soup, usually with shrimp or prawns, that originated in Thailand. It’s made with a really flavorful and fragrant broth, which uses some key ingredients. Add some noodles to the soup, and you have Tom Yum noodles!

This recipe is adapted from Chrissy Teigan’s Cravings: Hungry for More book, with some changes in the level of heat, and the cooking method so that the noodles don’t overcook. I also added more fish sauce to give more flavor, plus a pinch of sugar to balance the flavor.

What’s so good about these noodles?

chopsticks in a black bowl of tom yum noodles with linen

They actually comes together really fast. No prawn shells, no fish bones, none of that business. The flavor comes from the fish sauce, the chicken bouillon cubes, and the shrimp itself.

There’s an instant appeal that comes with slurpy noodles in a broth. This is like a super flavorful ramen in a flash. Perfect for colder weather, or for when you feel a tickle in your throat and you need something with a bit of a kick.

This noodle soup feeds a crowd! You’ll get a really big pot out of this.

These are really healthy. A huge bowl will come in at under 300 calories, and it’s full of things that boost immunity, like the ginger and lemongrass.

Ingredients you need for Tom Yum Noodle Soup:

chopped up ingredients for tom yum soup with ramen noodles

Thai Green Chilis: These are the whole small chili peppers. They are SPICY. I added less than half of the amount Chrissy does and this was still super spicy, so I reflected that amount in my recipe.

Garlic cloves and onions: These will be pureed with the chilis to make a paste. The base that gives the broth all that kick.

Fish sauce: This has such a distinctive umami flavor. You can find this in the Asian food section of any supermarket.

Lemongrass: This woody stalk is packed with zingy, refreshing flavor. It really gives that quintessential Asian feel to this stew.

Kaffir Lime Leaves: These are another classic Thai ingredient. If you can’t find these, you can substitute bay leaves, and also add the zest of 1 lime.

Galangal or Ginger: The original recipe calls for galangal, but I couldn’t find any so I substituted ginger to really good effect.

Canned mushrooms: Much easier to use than fresh mushrooms, and they work so well in this noodle dish.

Cherry tomatoes: They give really nice bursts of flavor. You can substitute roughly chopped tomatoes, or leave them out completely.

Green onions

Shrimp: You can use shrimp or prawns, frozen or fresh. The cooking method is the same! Just make sure they are cleaned and deveined.

Instant ramen noodles: Think Indomie, or any of those instant ramen noodle packs. You don’t need the spice pack or oil pack that comes with them, just the noodles themselves. Go for 2 packages if each pack weights 3 oz, or 3 packs if each weighs 2 oz.

Salt: To taste, you might find the chicken broth and fish sauce are salty enough.

How to make tom yum ramen noodles:

boiling broth in a pot and chili garlic paste in food processor
  1. Make a paste out of the green chilis, garlic, and red onionUsing a food processor, or a mortar and pestle, pulse or smash the green chilis, garlic, and onions into a paste.
  2. Bring the water and bouillon cubes to a boil in a large saucepan. Add the chili paste to the boiling water along with the fish sauce, lemongrass, lime leaves, ginger, mushrooms and cherry tomatoes. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes.
  3. Uncover, add the green onions and shrimp and simmer until shrimp cooks through. Depending on the size of the shrimp, this could take anywhere between 3-6 minutes.
  4. Add the instant ramen noodles, and let them simmer just a minute or so until cooked through. They’ll cook fast!

FAQs:

Can I make this soup vegan?

Yes. You’ll need to omit the fish sauce (replace with soy sauce), use veggie stock cubes instead of chicken stock and leave out the shrimp. Will still be packed with flavor!

Can I make tom yum noodles creamy?

Yup! Add canned evaporated milk or coconut milk to the broth.

Is this kid friendly?

Honestly, even with my adjustments, this was way too spicy for my young kids to eat. I’d classify this as an older kids/adults dish.

What if I can’t find kaffir lime leaves?

For ingredient substitutions, check the ingredient sections.

ladle scooping out tom yum noodle soup in a large pot

Prepping these noodles in advance:

You can make the soup and all the veggies in advance (and store in the fridge overnight if you like) Once you are ready to serve, bring soup to a simmer drop in the shrimp until cooked, then add the noodles and cook a further minute or two.

If you liked this recipe, you might like:

Chrissy Teigan’s Garlic Honey Prawns

Sesame Salmon Soba Noodle Salad

Ginger Garlic Paste

Instant Pot Shrimp Curry

hand holding a bowl of tom yum noodles

Tom Yum Noodles

Spicy saucy tom yum noodles made with ramen noodles and an easy flavorful broth. So good!
5 from 5 votes
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Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 260kcal
Author: Farah Abumaizar

Ingredients

  • 2-3 Thai chilis, the little spicy green ones depends how spicy you like things, these pack a lot of heat!
  • 4 garlic cloves, cut into half
  • 1 red onion, cut into a few pieces
  • 8 cups water
  • 2 chicken stock cubes
  • 2 tablespoon fish sauce
  • 1 stalk lemongrass, cut into pieces
  • 3-4 kaffir lime leaves see notes
  • 1 inch piece of ginger, sliced into 1/4 inch thick slices
  • 1 can sliced mushrooms 15 oz, 450 g
  • big handful cherry tomatoes 12-15 pieces
  • 3 green onions, greens thinly sliced and white parts cut into 2 inch cubes
  • 1 lb cleaned and deveined shrimp, jumbo or regular size see notes
  • 2 packets of instant ramen noodles (like Indomie) 3 oz each package
  • salt to taste
  • chopped cilantro (coriander) for garnish, plus extra sliced chili for garnish if desired

Instructions

  • Place the whole Thai green chilis, the red onion and the garlic cloves in a food processor and pulse to blend until smooth. You can also do this with a mortar and pestle.
  • Bring the water and bouillon cubes to a boil in a large saucepan. Add the chili paste to the boiling water along with the fish sauce, lemongrass, lime leaves, ginger, mushrooms and cherry tomatoes. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes.
  • Uncover, add the green onions and shrimp and simmer until shrimp cooks through. Depending on the size of the shrimp, this could take anywhere between 3-6 minutes.
  • Add the instant ramen noodles, and let them simmer just a minute or so until cooked through. They'll cook fast!

Video

Notes

 
Kaffir Lime Leaves: Kaffir lime leaves are becoming more and more commonly found. Every Asian supermarket should have them, but even mainstream supermarkets often stock them frozen in the freezer section, or fresh in the produce section.
If you can’t find them or don’t want to go out of your way to source them, try adding a couple bay leaves and the zest of 1 lime instead. You’ll get great flavor!
Shrimp: Use any size shrimp you like, and use fresh or frozen shrimp. If using frozen shrimp, you don’t need to thaw before adding to the broth. You can also omit the shrimp entirely, replace fish sauce with soy sauce, and add veggie bouillon cubes instead to make this soup vegetarian.
Preparing in advance: You can make the soup and all the veggies in advance (and store in the fridge overnight if you like) Once you are ready to serve, bring soup to a simmer drop in the shrimp until cooked, then add the noodles and cook a further minute or two.
Storing Leftovers: Leftovers will last 1-2 days tightly covered in the fridge, but the noodles might soften a little. 

Nutrition

Calories: 260kcal
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Reader Interactions

Comments

  1. The Sudden Cook says

    November 10, 2021 at 11:58 am

    5 stars
    Love love tom yum! Thx for the recipe – loved that you used Indomie – I will def be doing that the next time I try to make tom yum!

    Reply
    • Farah Abumaizar says

      November 10, 2021 at 12:19 pm

      I hope you love it!

      Reply
  2. Tavo says

    November 10, 2021 at 10:34 am

    5 stars
    I loved the soup. I skipped the shrimps because we are vegetarians and it was delicious!

    Reply
    • Farah Abumaizar says

      November 10, 2021 at 12:19 pm

      Yes it is lovely as a vegetarian soup! Glad you enjoyed!

      Reply
  3. Wajeeha Nadeem says

    November 10, 2021 at 9:43 am

    5 stars
    This recipe sounds so good…can’t wait to try it! Would it be okay to skip the shrimp or swap it with chicken? Thanks!

    Reply
    • Farah Abumaizar says

      November 10, 2021 at 12:19 pm

      Hello!! Yes definitely, cut the chicken into thin strips so it can cook in the boiling water then add the noodles!

      Reply
  4. Mandy says

    November 10, 2021 at 9:32 am

    5 stars
    These are my favorite noodles!

    Reply
    • Farah Abumaizar says

      November 10, 2021 at 12:19 pm

      So happy to hear that!

      Reply
  5. Jess says

    November 10, 2021 at 8:57 am

    5 stars
    I love how flavorful this is. And the shrimp…yummy!

    Reply
    • Farah Abumaizar says

      November 10, 2021 at 12:19 pm

      Thanks so much Jess!

      Reply

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Hi, I'm Farah! I've been cooking and baking most of my life. I love Middle Eastern food, and decadent breakfast and desserts. Welcome to my food world!

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