Tom Yum and Noodle Soup


4 portions

Tom Yum and Noodle Soup


5cups of water
3lemongrass branches crushed and cut into sections
3crushed and chopped bird peppers
3lime leaves torn into pieces
5 TbsThai pepper paste
1 Tbsevaporated milk
20peeled and deveined shrimp
8halved cherry tomatoes
1 canvolvary mushrooms, drained and halved or a handful of button mushrooms, halved
8Thai mini eggplant
1 Tbsfish sauce
1 Tbssugar or to taste
2 Tbslime juice or to taste
4 cupsfresh cooked and drained noodles in cold water
4 brancheschopped cilantro


1. In a medium saucepan over medium heat, add water.
2. Add each ingredient to the water, making sure to let them cook one by one so that the aromas mix.
3. After the evaporated milk, increase the heat and add the shrimp, tomatoes, mushrooms and mini-eggplant.
4. Lower the heat and adjust the seasoning with the fish sauce, lime juice and sugar.
5. Put the noodles in 4 bowls.
6. Increase the heat and pour the broth into each bowl, making sure to include a little of everything.
7. Sprinkle with cilantro and taste immediately.

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