Tom Yum Noodle 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.
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.
| 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 |
- 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.
December 4th, 2009 at 20:33
I love the tangy and savory flavors of tom yum. These pictures are beautiful!
December 6th, 2009 at 17:46
Looks amazing! Are you going to post a recipe?
December 6th, 2009 at 17:47
Nevermind… the recipe just popped up. I am definitely going to try and make it some time soon!
December 7th, 2009 at 10:45
@Vicky: Hope you enjoy the soup! Thanks for visiting!
December 7th, 2009 at 10:48
@Christine: Thanks for coming by! Hope you had a great weekend and enjoyed the cold weather in the city
December 7th, 2009 at 22:27
Dhale you never cease to amaze me with your wonderful pictures — Im beginning to think you’re hiding a professional photography studio in your apt. I am such a fan of spicy food too, the spicier the better!!
December 8th, 2009 at 12:55
@Joy: I so wished I had a photo studio! Maybe I should ask Santa for one
. But thank you so much! And I LOVE LOVE LOVE spicy food!!!
December 14th, 2009 at 20:20
Awesome! I never thought of looking for tom yum paste. I hope I can find some in Cali…
December 15th, 2009 at 09:12
@Marina: You can definitely fins tom yum paste in Cali! Not sure if you’re near Hollywood but there’s a Thai market on Hollywood Blvd. called Bangluck Market (insert joke here). Lol! Yes, it’s really called that. ButI’m sure they’ll have it there. Good luck!
December 24th, 2009 at 19:58
hi dhale! i’m gonna give this recipe a try for a potluck! i’m excited that you made it sound so easy! crossing my fingers for success! happy holidays!
December 28th, 2009 at 08:30
@Theresa C: How did your potluck go? Hopefully you found this recipe to be super easy. I want to hear all about it
December 30th, 2009 at 00:54
it was a success at the potluck! i made it twice! lol i added baby corn & asian basil.. super easy & tasty! thanks, dhale!
December 31st, 2009 at 09:29
@Theresa: Yay!!! Wish I could try it with asian basil but I can’t seem to find it here… So glad you tried one of my recipes
My cookbook is always open!