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Friday, December 4th, 2009...11:18

Tom Yum Noodle Soup

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Tom Yum Soup

I’m a spicy food fanatic + I love soup. Plus, I love Thai food.  Equals= I love the tom yum soup. It’s a simple equation, really. So it was only a matter of time when I would finally make this at home.

Another meal that transpired from our whirlwind spree in Chinatown a few weeks ago. He spotted the Thai section at the Asian market and immediately held hostage the canister of tom yum paste.  How could I say no?

As much as I absolutely and thoroughly enjoy this soup, it never even crossed my mind to attempt to make it at home. Let’s go back again to my California roots. Thai restaurants aplenty and a handful of close Thai friends to lead the way, authentic and sumptuous meals were never a scarcity. Couple that with such inexpensive prices and I had zero motivation to rival their cuisine with my homemade attempts.

Enoki MushroomsTom Yum Soup

But who knew there was such a thing as “tom yum paste” and all you had to do was add water to enjoy this savory, spicy broth at home??? Though I love meals made entirely from scratch and I will most likely attempt to churn my own butter one day (wearing my “Little House On The Prairie” bonnet, of course), I am also a huge proponent for quick and easy meals. However, I still couldn’t resist but add a few non-conventional ingredients.
Tom Yum Soup

Ingredients:

1 boneless chicken thigh, cut in large chunks
1/4 lb. jumbo shrimp, peeled and deveined
2 cups cooked rice vermicelli noodles (boil them like pasta!)
handful of baby bok choy
handful of enoki mushrooms
a few sprigs of cilantro
4 Tbsp tom yum paste (I used “Maesri” brand)
5 cups water
  1. In a medium pot, bring water to a boil. Add tom yum paste and dissolve thoroughly. Add chicken and cook for about 10 minutes or until the meat is done. Add shrimp and cook for 3-4 minutes. Add the baby bok choy and enoki mushrooms during the last 2 minutes of cooking time. Serve in individual bowls and add the cooked vermicelli noodles with cilantro garnish. TIP: If you expect having leftovers, only add the vegetables and noodles that you want to eat right away. Reserve the rest and add them fresh when you reheat your soup the following day.

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Soup

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