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Soupless Tom Yum Noodles - Popular Thai dish with a spicy, tangy flavor.

Soupless Tom Yum Noodles

A cozy and bold noodle dish featuring the classic Thai flavors of tom yum, but without the soup. This version delivers a punchy, spicy, and tangy experience with beautifully coated noodles.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles
  • 200 grams rice noodles, ramen style wheat noodles, or spaghetti
Aromatics
  • 3 cloves garlic, minced
  • 2 tablespoons lemongrass, fresh or paste Fresh stalks preferred, but paste works too
  • 1 tablespoon galangal, fresh or paste Use fresh or substitute with paste if unavailable
Heat and Flavor
  • 1 tablespoon Thai chilies or chili paste Adjust for desired spiciness
  • 2 tablespoons fish sauce Substitute soy sauce for a vegetarian option
  • 1 teaspoon sugar or honey To balance flavors
  • 2 tablespoons lime juice Add at the end for maximum flavor
Protein (Optional)
  • 200 grams shrimp, chicken, tofu, or mushrooms Choose your protein
Creamy Option (Optional)
  • 1 tablespoon chili jam or coconut milk Enhances creaminess

Method
 

Preparation
  1. Cook your noodles until just tender, then drain. Save a little noodle water if you can.
  2. In a pan, warm a bit of oil and sauté garlic for about 20 seconds.
  3. Add lemongrass and galangal (or paste). Stir until it smells amazing.
Cooking
  1. Add your protein and cook until done, noting that shrimp cooks quickly while chicken may take a few extra minutes.
  2. Pour in a small splash of stock or water, then stir in the chili paste.
  3. Season with fish sauce, a tiny bit of sugar, and then lime juice at the end.
  4. Let it bubble for a minute or two to concentrate the flavors.
  5. Toss in the noodles and mix until everything looks glossy and coated. Add a spoon of noodle water if it feels too tight.
  6. Finish with herbs like cilantro, green onion, and maybe extra lime if desired.

Notes

For a vegetarian option, use tofu or mushrooms and substitute the fish sauce with soy sauce and a pinch of sugar. Feel free to adjust the spice level! Store leftovers in the fridge for up to 2 days, reheating with a splash of water.