Tom Yum Noodles

Ingredients

• 2–3Thai green chillies, the small spicy ones
• 4garlic cloves, halved
• 1red onion, cut into a few pieces
• 1.9 litres (8 cups)water
• 2chicken stock cubes
• 30 ml (2 tbsp)fish sauce
• 1stalk lemongrass, cut into pieces
• 3–4kaffir lime leaves
• 2.5 cm (1 inch)piece of ginger, sliced into 6 mm (¼-inch) thick slices
• 1 can (450 g; 15 oz)sliced mushrooms
• 12–15cherry tomatoes
• 3spring onions, green parts thinly sliced and white parts cut into 5 cm (2-inch) pieces
• 454 g (1 lb)cleaned and deveined prawns, jumbo or regular size
• 2 packets (85 g each; 3 oz each)instant ramen noodles, such as Indomie
• to tastesalt
• to garnishchopped fresh coriander, plus extra sliced chilli if desired

Instructions

1. 1

   Make the paste

   Put the whole Thai green chillies, red onion and garlic in a food processor. Pulse until smooth, or pound them together with a mortar and pestle.

2. 2

   Simmer the broth

   Bring the water and stock cubes to the boil in a large saucepan. Stir in the chilli paste, fish sauce, lemongrass, lime leaves, ginger, mushrooms and cherry tomatoes. Bring it back to the boil, then turn the heat to low, cover and simmer for 20 minutes.

3. 3

   Cook the prawns

   Remove the lid, add the spring onions and prawns, and simmer until the prawns are cooked through. Depending on their size, this will take 3–6 minutes.

4. 4

   Add the noodles

   Add the instant ramen noodles and simmer for about a minute, just until cooked through; they cook quickly.

What are tom yum noodles?

Tom yum is a Thai soup known for its hot, aromatic, sour and savoury flavours. This noodle version takes inspiration from that flavour profile, bringing together chilli, fish sauce, lemongrass and kaffir lime leaves.

Here, instant ramen makes the broth a more filling meal, while prawns, mushrooms and tomatoes add variety to each bowl. The chilli, onion and garlic are blended into a paste so their flavour spreads through the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 0g protein, 0g carbs, 0g fat.

The ramen supplies most of the carbohydrates, while the prawns provide the main source of protein. Fat comes mainly from the noodles, with the stock and prawns contributing relatively little; the recipe’s listed nutrition figures do not provide usable macro amounts beyond calories. For a more balanced plate, serve a portion with extra non-starchy vegetables on the side.

Build the flavour base

Chilli paste: pulse the chillies, red onion and garlic until smooth, or use a mortar and pestle. The number of chillies is adjustable, so choose the lower amount if you prefer a gentler heat.

Aromatics: simmer lemongrass, lime leaves and ginger in the broth to infuse it. The method calls for these to be cut or sliced, not blended into the paste.

Let the broth simmer

Stock and fish sauce: the stock cubes provide the base, while fish sauce brings a savoury, salty note. Taste before adding salt, as both can already make the broth quite salty.

Timing: simmer the broth with the vegetables and aromatics, covered, for 20 minutes. Add the prawns only afterwards so they do not spend the whole simmering time in the pan.

Check the prawns

Prawn size: regular prawns may cook faster than jumbo ones, so start checking after 3 minutes. The recipe gives a cooking window of 3–6 minutes.

Doneness: simmer until the prawns are cooked through, then move straight on to the noodles. Avoid leaving them bubbling while the noodles cook.

Keep the noodles tender

Quick cooking: instant ramen needs only about a minute in the simmering broth, so add it near the end. Check the packet if your noodles specify a different cooking time.

Serving: ramen continues to soak up liquid as it stands. Serve the noodles and broth promptly for a saucy texture.

Finish and serve

Garnish: top the bowls with chopped coriander and, if you like, extra sliced chilli. The recipe also uses the green parts of the spring onions as a fresh finish in the broth.

On the side: serve with a simple salad or steamed greens if you want more vegetables alongside the noodles. A wedge of lime can be offered at the table, though it is not included in the ingredient list.

Recipe notes & tips

• Start with two chillies if you are unsure how much heat you want.
• Use a large saucepan so the prawns and noodles can be added without crowding the broth.
• Taste the broth before adding salt because the stock cubes and fish sauce are already salty.
• Keep an eye on the prawns and take care not to simmer them longer than needed.
• Add the ramen only when you are ready to serve, as it cooks quickly.

Variations

• Adjust the heat: use two chillies for a milder broth or add extra sliced chilli at the end for more fire.
• Change the mushrooms: use another variety of sliced mushrooms in place of the canned ones.
• Make it vegetarian: use vegetable stock and replace the fish sauce with a suitable vegetarian alternative.
• Add greens: stir in a handful of leafy greens with the spring onions and prawns.
• Swap the protein: use thinly sliced chicken instead of prawns and cook it through before adding the noodles.

Common mistakes to avoid

• Too much chilli: the small Thai chillies can be very hot, so begin with two and add extra at the table.
• Over-salting: stock cubes and fish sauce are both salty; taste the broth before seasoning.
• Overcooking the prawns: check them from 3 minutes and stop simmering once cooked through.
• Mushy noodles: ramen cooks fast, so simmer it for about a minute and serve promptly.
• Skipping the covered simmer: keep the pan covered during the 20-minute broth simmer to follow the method and retain its heat.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. The noodles will continue to absorb broth, so the texture will soften; reheat gently in a saucepan until piping hot, adding a splash of water if needed.

Frequently asked questions