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Recipe for Tom Yum Soup with Noodles (Shrimp & Chicken)

This fragrant Tom Yum Soup with Noodles brings together tender shrimp, juicy chicken, fresh herbs, and zesty lime for a comforting bowl full of bold Thai flavours. The balance of spicy, sour, and savoury notes makes it both refreshing and satisfying - perfect as a light main or a soul-warming meal.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Tom Yum Soup with Noodles (Shrimp & Chicken) in action.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Thai
Servings 4

Ingredients
  

Proteins& Vegetables:

  • 225 grams shrimp, peeled and deveined
  • 150 grams chicken breast or thigh, thinly sliced
  • 225 grams canned straw mushrooms
  • 150 grams mini tomatoes

Broth & Aromatics:

  • 4 cups chicken or seafood stock
  • 2 stalks lemongrass
  • 4 kaffir lime leaves
  • 4 slices fresh ginger (or galangal if available)
  • 4 Thai chilies, minced (adjust to taste)
  • 2 tablespoons Tom Yum paste
  • 1 tablespoon freshly minced garlic

Seasoning(to taste):

  • Salt,mushroom powder, sugar, lime juice

Garnish:

  • Fresh cilantro, lime wedges

Instructions
 

  • Prepare the Ingredients:
    Halve the straw mushrooms and mini tomatoes. Chop the cilantro for garnish.
    Make shallow cuts along the lemongrass stalks or lightly smash them to release their aroma.
  • Cook the Soup:
    Heat a little oil in a large pot over medium-high heat. Add garlic and Thai chilies; sauté until fragrant. Stir in the Tom Yum paste and cook briefly to release its aroma.
    Add the mushrooms and stir for 1-2 minutes.
    Pour in the chicken or seafood stock. Add ginger slices, lemongrass, and kaffir lime leaves. Bring to a boil.
    Skim off any impurities or foam that rise to the surface.
    Add the mini tomatoes and simmer for a few minutes. Taste and adjust with salt, mushroom powder, or sugar as needed.
    Add the chicken slices and shrimp. Cook until the shrimp turn pink and the chicken is fully done. Remove both with a slotted spoon and set aside to prevent overcooking.
    Strain out and discard the ginger slices, lemongrass, and kaffir lime leaves.
  • Serve:
    Place noodles in serving bowls. Arrange the reserved chicken and shrimp on top.
    Ladle the hot Tom Yum broth with mushrooms and tomatoes over the noodles.
    Garnish with cilantro and serve immediately with lime wedges.

Video