Vietnamese-Inspired Tom Yum Noodle Soup

Our family’s Vietnamese take on a classic Thai Tom Yum Noodle Soup will rock your world! Get an incredible lemongrass kick with every slurp and bite into perfectly juicy fish steaks. This is a super easy recipe because it uses the same store bought paste that’s used in restaurants!

For a rice version, try our Tom Yum Fried Rice!

Giving classic Thai flavors a Vietnamese spin

Vietnamese Canh Chua, a sweet and sour soup typically enjoyed with Cá Kho Tộ (Vietnamese Braised Fish), was always comfort food for me. But the day when Grandma started adding in Thai flavors and turning it into a Tom Yum Noodle Soup, everything changed.

I instantly loved every sharp flavor kick and couldn’t get enough of the juicy fish steaks infused with lemongrass. Of course, the broth itself looked slightly different to the Tom Yum Soup I knew and loved at Thai restaurants.

And as Pailin (a cook who I wholeheartedly trust for Thai food) said in her Tom Yum Noodle Soup post:

…typically you can only turn your soup into a tom yum noodle soup IF the broth is a clear broth.

Pailin Chongchitnant, creator of Hot Thai Kitchen

Our version does not have a clear broth. So I want to make it very clear: this is by no means an authentic Thai Tom Yum Soup recipe.

But it sure satisfies every craving and is incredibly delicious!

Plus, I’ve seen the exact same instant paste sitting in kitchens of Thai restaurants. That’s how one knows they’ve been doing it right!

What is tom yum?

Tom yum is a Thai soup famous for its spicy, salty, sour and sweet flavors. It truly represents Thailand’s flavor profile and uses many aromatics like galangal, lemongrass and kaffir lime leaves to give it a fresh kick.

The paste is made by crushing all the ingredients (often using a mortar and pestle) until it forms a sauce. It is then seasoned accordingly and stir fried in oil to bring out its flavors.

You’ll notice the paste has a rich red colour with incredible taste and can be added in many dishes, including fried rice, noodles and stir fries.

Should I use the instant paste or make my own?

Our family has been using Penta Instant Thai Tom Yum Paste for years because it’s incredibly flavorful. We trust that whenever we use it, there will be the classic sweet, spicy, sour and tangy combination.

If you can’t find this paste (or love to cook things from scratch), you can make your own. Otherwise, use whichever brand you can get your hand on. Just adjust the recipe to preference as different suppliers have slightly different tastes.

Why this recipe works

• The fish is seared with lemongrass for maximum flavor.
• We use instant paste to save time without compromising on taste.
• Tamarind powder gives the broth a satisfying tangy kick that is signature to Thai cuisine.

What you’ll need

For the soup

About the taramind powder

Tamarind powder packets can be found in Asian supermarkets. If you can’t find it, you can use tamarind paste instead. Make sure to season accordingly because it can be very sour.

For the Toppings

About the toppings

We used frozen pre-blitzed lemongrass because it was readily available, but the best flavors will come from freshly blitzed lemongrass.

Also, this recipe uses mini king oyster mushrooms and can be swapped out using any of your favorite ones. Straw, button and oyster mushrooms work well in this dish.

For the garnish

About the herbs

This recipe uses Thai basil and coriander, but you can use any of the ones that you like.

For the noodles

About the noodles

We use Vietnamese rice noodles, but that’s up to personal preference. Another great alternative would be egg noodles.

How to make this recipe

Bring the pot of water to boil, then add the tamarind powder, fish sauce, chicken bouillon powder, salt, sugar, tom yum paste and kaffir lime leaves in. Mix until well combined.

Wash and slice the mini king oyster mushrooms in half, then add them to the broth and turn the heat down to a medium simmer while you work on the other ingredients.

In a small saucepan, heat up 1 tbsp oil and brown the 3/4 of the chopped garlic on low heat for 3 minutes or until golden, then pour the contents into the stock.

In a large wok, add 5 tbsp oil and add the remaining garlic in along with the ginger on medium heat. Stir for 30 seconds.

Turn the heat to high and add the fish in along with the lemongrass. Cook for 3 minutes or until the outsides of the fish are seared.

Bring the broth back to a boil and pour the pan fried fish and lemongrass in, then add the prawns and tomatoes to cook for 4 minutes or until just cooked.

Meanwhile, bring a large pot of water to a boil and cook the rice noodles for 5 minutes or until al dente. Drain and run under cold water to cool.

Serve the broth and toppings hot with the noodles and fresh garnish!

FAQs

Tips for the best results

• Cook the seafood just before eating. Prawns and fish can overcook easily, so bring the pot to a boil just before serving and put the seafood in until just cooked.
• Add the tomatoes in last. They will turn mushy if kept in the broth for too long.
• Use a shrimp, meat or vegetable stock. This will add another flavor layer to your base broth.

Check out more of our aromatic noodle soups!

• Cà Ri Gà (Vietnamese Chicken Curry) – Thick, gorgeously creamy and golden, this homey classic is the perfect way to cozy up.
• Vịt Nấu Chao (Duck and Fermented Bean Curd Hot Pot) – If you love nutty, earthy soups, then this is the one for you!
• Bún Mắm (Fermented Fish Noodle Soup) – This seafood gumbo is a popular local dish that’s iconally Vietnamese.
• Bún Bò Huế Chay (Vegetarian Spicy Noodle Soup) – Mum’s recipe ensures you get all the deliciousness without the meat.
• Phở Chay (Vegetarian Phở) – The most recognized Vietnamese dish is now vegetarian and loaded with delicious meatless toppings!

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