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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Tom Yum Noodle Soup

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This really is a 3-in-1 dish: rich and spicy tom yum soup, bouncy noodles and homemade plump dumplings. So good! You can even make your own Thai chilli jam beforehand for an even more authentic experience. One piece of advice: you really do have to go hard on the chillies for that proper Thai flavour. Trust me: it’ll be worth it.

WATCH THIS RECIPE

THAI TOM YUM NOODLE SOUP

PREP TIME

10 minutes

COOK TIME

30 minutes

SERVES

2

Ingredients

6 birdseye chillies

1 stalk lemongrass, bruised and cut into thirds lengthways

5cm (2 inch) piece galangal, sliced

3 kaffir lime leaves

4 tbsp evaporated milk

2½ tbsp nam prik pao* (store-bought or try my homemade 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

Steps

Use a mortar and pestle to lightly bruise the chillies. Set aside for later.

Place 4 cups of water, lemongrass, galangal and kaffir lime leaves in a saucepan over high heat. Bring to the boil and simmer for 2-3 minutes to infuse the flavours. Add the evaporated milk and the nam prik pao. Stir through to dissolve the nam prik pao. Then add the prawns, tomatoes and mushrooms and chillies. Simmer until prawns are just cooked.

Turn the heat off and add the fish sauce, lime juice and sugar. Taste and season with extra fish sauce or lime juice to taste. The flavour should be tangy, salty and spicy. Keep warm.

To make the dumplings, mix the pork, garlic, fish sauce, pepper and 1 tbsp water until well combined. Place a heaped teaspoonful of filling into the centre of a wonton wrapper. Moisten the edges with water and fold the wrapper to seal.

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Cook the dumplings in boiling water for 3-4 minutes or until cooked.

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Divide the noodles among serving bowls. Ladle over the tom yum soup. Top with the dumplings, egg and coriander leaves.

Note Icon

Notes:

– Nam Prik Pao is a concentrated roasted Thai chilli jam. It often includes chillies, garlic, shallots, dried shrimp and shrimp paste. It’s available from Asian grocery stores or try Amazon or online Thai supermarkets.

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