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Thai Tom Yum Noodle Soup | Marion's Kitchen

Name: Thai Tom Yum Noodle Soup | Marion's Kitchen
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 6 birdseye chillies; 1 stalk lemongrass, bruised and cut into thirds lengthways; 5cm (2 inch) piece galangal, sliced; 3 makrut lime leaves; 4 tbsp evaporated milk; 2½ tbspnam prik pao* (store-bought or try myhomemade version); 200g (7oz) peeled and deveined prawns; 100g (3.5 oz) cherry tomatoes, halved; 100g (3.5 oz) straw or button mushrooms, quartered; 4 tbsp fish sauce; ¼ cup lime juice; ½ white sugar; 400g (14 oz) cooked egg noodles, to serve; 1 medium boiled eggs, slice in half, to serve; coriander leaves, to serve; Pork wontons:; 100g (3.5 oz) pork mince; ½ garlic clove, finely grated; 2 tsp fish sauce; ¼ tsp white pepper; 8 wonton wrappers

Prep 10m

Cook 30m

Total 40m

This Thai Tom Yum Noodle Soup is a spicy, sour, and absolutely delicious dish filled with prawns, cherry tomatoes, mushrooms, and egg noodles. The flavorful broth includes birdseye chilies, lemongrass, galangal, fish sauce, lime juice, and evaporated milk for a creamy finish. Don't forget the pork wontons on top!