This spicy tangy Tom Yum Noodle Soup with chicken and shrimps is sure to wake up your taste buds. Less than 20 minutes to prepare. With video.
Some of you may have read on Google+, Facebook, and also in an earlier blog post here that I have launched the Roti n Rice Channel on YouTube. If you missed it, you can always watch my Introduction to Roti n Rice video embedded on my side bar. Please do subscribe to my channel by clicking on the Subscribe button in the video any time while you are watching.
Those of you who visit regularly know how much my family and I enjoy noodles. Since this is my first ever cooking video, I chose to cook this quick and easy Tom Yum Noodle Soup. It is big on taste and the script was a little easier to compose. Even so, there were many “bloopers”! Perhaps I will share them with you a little further down the road. For now, we will keep to the script. 😉
Tom Yum Noodle Soup – a One-Pot Meal
This delicious Tom Yum Noodle Soup takes less than 20 minutes to prepare using ready-made tom yum paste in a jar and pancit canton, a type of pre-fried wheat noodles made in the Philippines and easily available here at the Asian markets. These noodles have appeared in my Cantonese Style Fried Noodles, Clay Pot Noodles, and Pancit Canton recipes on this blog. Do check them out.
With the video feature, I will not be including the step-by-step pictorial instructions here but you can still print the recipe as always using the “Print” link located on the top right hand corner of the green area below. I hope you enjoy the video. Thanks for watching and please do subscribe to my channel.
Similar Products Used in Making This Tom Yum Noodle Soup
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7.5″ Japanese Style Hand-Painted Glazed Earthenware Pot Donabe with Lid, Holds 4 Cups Liquid
GAS ONE GS-3000 Portable Gas Stove with Carrying Case, 9,000 BTU, CSA Approved
Excellent Pancit Canton Noodles, 16 Ounce
Tom Yum Paste (Instant Hot and Soup Paste) – 8oz
INGREDIENTS
- 1 tbsp vegetable oil
- 1 stalk lemongrass (thinly slice bottom third into rings)
- ½ small onion (thinly sliced)
- 1 clove garlic (minced)
- 1 tbsp tom yum paste
- 1½ cups water (360ml)
- Salt and pepper to taste
- 2½ oz pancit canton / yee meen (70g)
- 2 oz chicken breast (thinly sliced) (56g)
- 6 medium shrimps (peeled and deveined)
- Cilantro
- 1 red chili (seeded and thinly sliced)
- 1 piece lime
INSTRUCTIONS
- Heat vegetable oil in a small clay pot over medium low heat. Sauté lemongrass, onion, and garlic until fragrant, about 2 minutes.
- Stir in to yum paste. Add 1½ cups (360ml) water. Stir to dissolve tom yum paste. Cover and bring soup to a boil.
- Remove lid. Season soup with salt and pepper.
- Add pancit canton noodles, chicken, and shrimps. Cover and cook for 3 minutes or until chicken and shrimps are cooked through.
- Turn off heat. Garnish with cilantro leaves and red chili.
- Serve immediately with lime wedges.
NUTRITION
Enjoy…..and have a wonderful day! 😎
deliciously done and presented
Thank you!
Absolutely FABULOUS Linda! I loved watching your video very much and I could almost smell the food as you were cooking. Thank you for bringing your recipes to life. Really great work!
Thank you, Mary for watching and for your feedback! So glad to hear you enjoyed the video. 🙂
I love tom yum and having this soup with noodles sounds really slurpy delicious.
Thanks Mel!
Oh, Tom Yummy! 😎
🙂
Hi Linda, Thank you for sharing the cooking video. Your tom yum noodle looks very delicious!
Thanks Ann! 🙂
Wow! This is an exciting twist for these delicious instant noodles. I’m going to try this out.
These noodles are really convenient and I use them regularly. Enjoy the recipe.
I love hearty and spicy soups like this. If I was your neighbor, I would come over with a big bowl and asked to borrow some soup. 🙂
I made this last night with spaghetti and it was delicious! I doubled-up on the tom yum paste and added the two chilis to the soup as it was coming back to a boil and it gave everything just the right amount of heat for my palate. The lemongrass was a nice touch and was very crunchy. Is it supposed to be that way? Also, I wonder how it would be with ginger instead of the lemongrass?
That sounds delicious, Scott. I like it spicy too. 🙂 The lemongrass is used to infused the soup with flavor and scent. Usually it is bruised or smacked with a heavy knife and left whole. I chose to slice it because of the short cooking time. A little ginger may be added but the lemongrass should not be omitted if possible.
Hello Linda, I just came across your recipe and it looks fantastic. I had bought a jar of Tom Yum paste the other day and I wanted to try to make the soup for myself. Are all the ingredients you have listed all of the traditional ingredients in the Thailand tom yum soup? Are mushrooms or bok choy or anything else ever added? I cannot wait to make this tomorrow and eat it all week long.
I believe all the ingredients I used in this recipe are used by the Thais. I am not sure about the mushrooms and bok choy but if you like to add them, I don’t see why not. I think they will work.
Thank you so very much for this recipe Linda, I decided to put a little mushroom and bok choy in there. It was so delicious… and so easy to make. I also added baby scallops along with the shrimp and chicken. I’m so happy I made enough for tomorrow night as well. I will totally make that again.