Thai Tom Yum Noodle Soup

• 8 cups chicken broth
• 3 stalks lemongrass, bruised and tied in a knot
• 3 kaffir lime leaves, torn
• 2 stalks green onions, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tsp sugar
• 8 oz rice noodles
• 1 cup mushrooms, sliced
• 1 red chili, thinly sliced
• Fresh cilantro leaves for garnish

Steps

1. 1 Bring chicken broth to a boil in a large pot with lemongrass and kaffir lime leaves.
2. 2 Add garlic, green onions, and mushrooms, and cook for 5 minutes.
3. 3 Stir in lime juice, fish sauce, and sugar. Taste and adjust seasoning.
4. 4 Meanwhile, cook rice noodles according to package instructions and drain.
5. 5 Divide noodles into bowls, ladle soup over them, and top with sliced chili and cilantro.
6. 6 Serve immediately.

Nutrition

Tips

• For a vegan version, replace fish sauce with soy sauce.
• Adjust the amount of chili to your spice preference.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a side of crispy spring rolls.

FAQ