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Serves
US | Metric
Ingredients
  • 1 litre Chicken Stock
  • 2 Stalks of Lemongrass
  • 1 tsp Galangal Paste
  • 2 Kaffir Lime Leaves
  • 3 Birdseye Chillis, finely chopped
  • 5 Garlic Cloves, crushed
  • 2 tsps Ginger paste
  • 2 Salmon Fillets
  • 225 g Raw Prawns, thawed if frozen
  • 1 Onion, diced
  • 200 g Shiitake Mushrooms
  • 3 tbsps Tom Yum Paste
  • 1 tsp Sugar
  • 3 tbsps Fish Sauce
  • 1 Lime, juice
  • 1 tsp Salt
  • Handful of Coriander, roughly chopped
  • 200 g Udon Noodles
  • 1 Red Chilli, thinly sliced for garnish (optional)
  • 1 Spring Onion, thinly sliced for garnish
Tom Yum Noodle Soup Tom Yum Noodle Soup

Tom Yum Noodle Soup

A delicious hot and sour soup packed with pan fried salmon and lovely plump prawns, all wrapped up with noodles...A big hug in a bowl!

Prep 15 minutes
Total 40 minutes
  1. In a large, deep saucepan begin by frying the onion on a medium heat in a little oil for 5mins until softened, add in the garlic, ginger, birdseye chillis, lemongrass and galangal. Continue to cook for another 3mins until fragrant then add in the tom yum paste, fry off for another 5mins.
  2. Pour in the chicken stock and stir well, add in the fish sauce, lime juice, sugar and salt to taste. Turn the heat up and bring to the boil and let simmer for 5mins. Turn the heat down to low, add in the mushrooms and allow to simmer for a further 15mins.
  3. Whilst the broth is simmering away, set a griddle or frying pan on a medium heat and rub oil all over the salmon fillets. When the pan is smoking, place the fillets in skin side down and cook for 5mins, flip over and cook the other side for another 4mins - this is for salmon that is lightly pink in the middle, if you would prefer it cooked through leave in the pan for an extra 4mins. Take out and set aside on a plate (you can leave in a warm oven whilst you finish the soup)
  4. Back to the broth, add the noodles and cook for 2mins then add in the prawns, they will turn pink in a matter of minutes.
  5. Take the salmon and flake up, with pincers drop a handful of noodels in a deep serving bowl, then ladle the soup over the noodles making sure you scoop up a good amount of prawns and mushrooms. Dot the salmon pieces in and around the soup and sprinkle with coriander, spring onions and a few extra chillis if you want! Grab a spoon and get your slurp on!
Tom Yum Noodle Soup Tom Yum Noodle Soup

Tom Yum Noodle Soup

A delicious hot and sour soup packed with pan fried salmon and lovely plump prawns, all wrapped up with noodles...A big hug in a bowl!

favorite
print
like
Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 1 litre Chicken Stock
  • 2 Stalks of Lemongrass
  • 1 tsp Galangal Paste
  • 2 Kaffir Lime Leaves
  • 3 Birdseye Chillis, finely chopped
  • 5 Garlic Cloves, crushed
  • 2 tsps Ginger paste
  • 2 Salmon Fillets
  • 225 g Raw Prawns, thawed if frozen
  • 1 Onion, diced
  • 200 g Shiitake Mushrooms
  • 3 tbsps Tom Yum Paste
  • 1 tsp Sugar
  • 3 tbsps Fish Sauce
  • 1 Lime, juice
  • 1 tsp Salt
  • Handful of Coriander, roughly chopped
  • 200 g Udon Noodles
  • 1 Red Chilli, thinly sliced for garnish (optional)
  • 1 Spring Onion, thinly sliced for garnish

  1. In a large, deep saucepan begin by frying the onion on a medium heat in a little oil for 5mins until softened, add in the garlic, ginger, birdseye chillis, lemongrass and galangal. Continue to cook for another 3mins until fragrant then add in the tom yum paste, fry off for another 5mins.
  2. Pour in the chicken stock and stir well, add in the fish sauce, lime juice, sugar and salt to taste. Turn the heat up and bring to the boil and let simmer for 5mins. Turn the heat down to low, add in the mushrooms and allow to simmer for a further 15mins.
  3. Whilst the broth is simmering away, set a griddle or frying pan on a medium heat and rub oil all over the salmon fillets. When the pan is smoking, place the fillets in skin side down and cook for 5mins, flip over and cook the other side for another 4mins - this is for salmon that is lightly pink in the middle, if you would prefer it cooked through leave in the pan for an extra 4mins. Take out and set aside on a plate (you can leave in a warm oven whilst you finish the soup)
  4. Back to the broth, add the noodles and cook for 2mins then add in the prawns, they will turn pink in a matter of minutes.
  5. Take the salmon and flake up, with pincers drop a handful of noodels in a deep serving bowl, then ladle the soup over the noodles making sure you scoop up a good amount of prawns and mushrooms. Dot the salmon pieces in and around the soup and sprinkle with coriander, spring onions and a few extra chillis if you want! Grab a spoon and get your slurp on!