Tom Yum Noodle Soup is a hearty, tangy, delicious Thai noodle soup that’s surprisingly simple to put together.
Contrary to what you may be thinking, it’s not just the tom yum soup you’ve had at your local Thai restaurant with noodles added to it. It is its own delicious dish, and each diner can make it their own with various toppings!
Recipe Inspo from YouTube
I was inspired to make this recipe while watching a video from one of my all-time favorite YouTubers, Mark Wiens. If you haven’t yet had the chance to catch one of his many videos, he’s an American based in Bangkok, Thailand, but travels all around the world sampling local foods (most often street foods, which is so fun to watch.
What I really love about his channel is that he not only documents the experience of enjoying or eating the dish, but also how the restaurant or vendor makes it. It is absolute gold for us food bloggers. Such an incredible resource, as well as entertaining. His videos played into the development of such recipes as our Khao Soi and Tom Yum Soup.
Watching a couple of his videos at the end of the day is relaxing and fun, but for me, I can also consider it research! Because sometimes, I will be watching one of his videos and immediately be inspired to make my own version of the dish. This was one such instance.
What Is Tom Yum Noodle Soup?
Tom Yum Noodle Soup, or Kuay Teow Tom Yum, is a popular street food in Thailand. It has the hallmark sourness and spiciness of Tom Yum Soup, but it’s actually made with a clear pork broth base and ground pork, to which you can add lime juice, chili flakes, and chopped peanuts, as well as other toppings, like chili vinegar, herbs, and garlic oil. You can personalize your bowl according to your own tastes with the spice/sourness levels.
We have a great pork stock recipe that you can use as a base. Or if you have my mom’s Chicken & Pork stock in the freezer, that’s another option.
Ground pork is the main protein source here (easy!), but you can also add other elements, like fish cakes or fish balls, which we do. My husband Justin, a huge fan of sour flavors and by extension, tom yum soup, declared this perhaps the best bowl of noodle soup I’d ever made for him, which is saying something!
Tom Yum Noodle Soup Recipe Instructions
Add the stock to a medium pot. Remove the dry outer layers of the lemongrass, cut into 3-inch lengths, and halve lengthwise. Add the lemongrass, cilantro roots/stems, and fish balls to the stock. Bring to a simmer, cover, and allow to simmer while you prepare the other ingredients.
Make the chili vinegar by combining the Thai chilies and white vinegar. Set aside for at least 15 minutes, or refrigerate and keep it around for use for several weeks!
Bring a large pot of water to a boil. Add the ground pork, and cook until opaque. Remove and divide between two bowls. Then boil the noodles until al dente.
While the noodles are cooking, add the following seasonings to each bowl: 2 teaspoons sugar, 1 tablespoon fish sauce, 1 1/2 tablespoons fresh lime juice, 1/2 to 1 teaspoon dried chili flakes, 1 tablespoon chopped peanuts, 1 tablespoon chopped scallion, and 1 tablespoon chopped cilantro.
Add the noodles to the bowl, and ladle over the pork broth and fish balls. Top with garlic oil or lard, if using. Mix up your noodles and enjoy!
How to Make Garlic Oil
To make garlic oil, finely chop 7-8 cloves of garlic, and fry over medium heat in ¼ cup oil until the garlic just turns a pale golden color. Remove from the heat.
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Recipe
Tom Yum Noodle Soup
Ingredients
- 5 cups pork or chicken stock (preferably our homemade Pork Stock, Chicken and Pork Stock, or in a pinch, boxed chicken stock)
- 1 stalk lemongrass
- 5 cilantro roots/stems
- 6 Fish Balls or 4 oz. sliced fish cake (optional)
- 3 Thai Red Chilis (chopped)
- ¼ cup white vinegar
- 8 ounces ground pork
- 8 ounces dried thin rice noodles (the type you’d use for pho)
- 4 teaspoon sugar
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1-2 teaspoons dried Thai or Chinese chili flakes (optional, to taste)
- 2 tablespoons finely chopped roasted peanuts
- 2 tablespoons chopped scallion
- 2 tablespoons chopped cilantro
- 2 tablespoons garlic oil or lard (optional, see note)
Instructions
- Add the stock to a medium pot. Remove the dry outer layers of the lemongrass, cut into 3-inch lengths, and halve lengthwise. Add the lemongrass, cilantro roots/stems, and fish balls to the stock. Bring to a simmer, cover, and allow to simmer while you prepare the other ingredients.
- Make the chili vinegar by combining the Thai chilies and white vinegar. Set aside for at least 15 minutes, or refrigerate and keep it around for use for several weeks!
- Bring a large pot of water to a boil. Add the ground pork, and cook until opaque. Remove and divide between two bowls. Then boil the noodles until al dente.
- While the noodles are cooking, add the following seasonings to each bowl: 2 teaspoons sugar, 1 tablespoon fish sauce, 1 1/2 tablespoons fresh lime juice, 1/2 to 1 teaspoon dried chili flakes, 1 tablespoon chopped peanuts, 1 tablespoon chopped scallion, and 1 tablespoon chopped cilantro.
- Add the noodles to the bowl, and ladle over the pork broth and fish balls. Top with garlic oil or lard, if using. Mix up your noodles and enjoy!
