Tom Yum Soup with Noodles (Shrimp & Chicken)

A Thai Classic Re-imagined for Comfort and Flavour

If you’re craving a bowl of comfort that’s fresh, zesty, and full of flavour, this Fragrant Tom Yum Soup with Noodles is the perfect recipe for you. Tom Yum, Thailand’s famous hot and sour soup, is loved around the world for its bold blend of lemongrass, chilies, kaffir lime leaves, and lime juice. Traditionally served as a light starter, this version turns it into a hearty one‑bowl meal with the addition of rice noodles, shrimp, and chicken.

But what does the name Tom Yum actually mean? In Thai, “Tom” (ต้ม) means to boil, describing the cooking method, while “Yum” (ยำ) refers to the spicy and sour flavour combination found in many Thai dishes. Put together, Tom Yum translates to “boiling spicy and sour soup” – a fitting name that perfectly captures its essence: a fragrant broth simmered with herbs, bursting with sourness from lime and heat from chilies.

The best part? It’s easy to make at home with ingredients you can find at most supermarkets. The broth is simmered with fragrant herbs and finished with fresh lime juice for that signature tangy kick. Juicy shrimp and tender chicken give the soup protein and depth, while mushrooms and tomatoes add body and sweetness. Whether you choose to serve it with noodles or enjoy it as a light soup, it’s a versatile dish that’s both comforting and refreshing.

This recipe also comes with flexibility:

• Use any mushrooms you have on hand – straw mushrooms, button mushrooms, or oyster mushrooms all work beautifully.
• Use mini tomatoes or larger ones – whatever is in your kitchen or garden.
• And if you don’t have noodles, don’t worry – Tom Yum can be enjoyed just as well without them.

With its vibrant aroma and balance of spicy, sour, savoury, and slightly sweet notes, this Tom Yum Noodle Soup is a dish you’ll want to make again and again.

Q&As on Tom Yum Soup with Noodles (Shrimp & Chicken)

1. Can I use other types of protein instead of shrimp and chicken?

Definitely! Tom Yum is a flexible soup that welcomes a variety of proteins. If you don’t have shrimp or chicken, you can substitute with fish fillets, squid, scallops, or even tofu for a vegetarian version. Thinly sliced beef or pork also work well, but be sure to adjust the cooking time so the meat stays tender and doesn’t overcook. For seafood, add it towards the end of cooking since it cooks quickly. If using tofu, opt for firm tofu and add it just before serving so it absorbs the broth’s flavours without falling apart. This adaptability makes Tom Yum a great way to use up whatever protein you have on hand.

2. What if I can’t find kaffir lime leaves or lemongrass?

Kaffir lime leaves and lemongrass are signature aromatics in Tom Yum, giving the soup its unique citrusy fragrance. If you can’t find them fresh, look for frozen or dried versions at Asian grocery stores. In a pinch, you can substitute kaffir lime leaves with a combination of lime zest and a splash of extra lime juice, though the flavour won’t be quite the same. For lemongrass, try using lemongrass paste or a few strips of lemon peel to mimic the bright, lemony notes. While these substitutes won’t fully replicate the authentic aroma, they’ll still give your soup a lovely, refreshing lift.

3. Is Tom Yum soup always spicy? How can I adjust the heat?

Tom Yum is famous for its spicy, tangy broth, but the heat level is entirely up to you. Traditional recipes use Thai bird’s eye chilies, which are quite hot, but you can easily reduce the number of chilies or remove their seeds to make the soup milder. If you’re serving guests with different spice preferences, consider adding the chilies whole (for a milder broth) or serving extra chili oil or sliced chilies on the side. Remember, the beauty of homemade Tom Yum is that you control the balance – so feel free to adjust the spice level to suit your taste without losing the soup’s signature character.

4. Can I make Tom Yum soup ahead of time?

Yes, Tom Yum soup is a great make-ahead dish, especially if you want to develop deeper flavours in the broth. You can prepare the broth and vegetables in advance and store them in the fridge for up to two days. For the best texture, cook the shrimp and chicken just before serving, or cook them in the broth and remove them as described in the recipe to prevent overcooking. When ready to serve, gently reheat the broth, add the proteins back in to warm through, and assemble your bowls with fresh noodles and garnishes. This approach ensures your soup tastes fresh, and the proteins remain juicy and tender.

5. What kind of noodles work best in Tom Yum soup?

Rice noodles are the classic choice for Tom Yum noodle soup, especially medium or thin varieties that soak up the broth’s flavours beautifully. However, you can use whatever noodles you have on hand – vermicelli, egg noodles, or even glass noodles all work well. If you’re gluten-free, stick with rice or glass noodles. The key is to cook the noodles separately and add them to the serving bowls just before ladling over the hot soup, which keeps them from getting too soft or mushy. And if you don’t have noodles, Tom Yum is just as delicious served as a traditional soup on its own.