Thai Tom Yum Noodle Soup

Name: Thai Tom Yum Noodle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 3-inch (7.5 cm) piece galangal, cut lengthwise into ¼-inch-thick (6 mm) slices; 2 large cloves garlic; 2 large cloves garlic; 1 shallot; 3 stalks lemongrass, cut on the bias into ¼-inch-thick (6 mm) slices; 6 cups (1.5 L) water; 5 kaffir lime leaves, torn with the stems still attached; 1 tsp chicken stock powder; ½ cup (50 g) straw mushrooms, halved; 1 lb (454 g) prawns or shrimp, kept whole; 1 lb (454 g) prawns or shrimp, kept whole; 3 bird’s eye chili peppers, thinly sliced on the bias; 1 tsp tom yum paste; ½ medium yellow onion, thinly sliced lengthwise; 3 tbsp (45 ml) fresh lime juice; 3 tbsp (45 ml) fish sauce, plus more for dipping (optional); 1⅓ lb (600 g) fresh or cooked pho noodles; 1⅓ lb (600 g) fresh or cooked pho noodles; 3 sprigs cilantro, chopped; Salt, to taste; Black pepper, to taste; 1 lime, cut into wedges; Sriracha (optional); Salt-Pepper-Lime Sauce (see Cooking Tip); optional

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simply Pho

By Helen Le

Published 2017

About

This recipe is very quick and easy to put together. Basically, it is a Thai tom yum soup, but I’ve given it a little twist by applying this Vietnamese cooking technique: grill the root vegetables to bring out the aroma and give the soup more depth of flavor. Use whatever types of mushrooms you prefer.

Ingredients

3-inch (7.5 cm) piece galangal, cut lengthwise into ¼-inch-thick (6 mm) slices
2 large cloves garlic</

Asia
Vietnam
Soup

Method

Heat the galangal, garlic, and shallot over an open flame on the stove until slightly charred on the outside. Peel the garlic and shallot, then rinse the garlic, shallot, and galangal under warm running water and scrape off the charred bits.
Add the charred ingredients, lemongrass, and water to a large stockpot. Bring to a boil, reduce the heat to medium-low, a