Is Tom Yum noodle soup healthy?

Yes, especially when it’s made at home! This version is packed with lean protein from shrimp and tofu, lots of vegetables, and a light, broth-based base. There’s no cream or heavy oil, and ingredients like ginger, lemongrass, mushrooms, and cabbage make it both nourishing and satisfying without feeling heavy!

Is tom yum noodles spicy?

Tom yum is traditionally spicy, but it’s very adjustable. You control the heat by how many chiles you use and how much sambal or chili garlic sauce you add. If you prefer mild, use one chile and start with less sambal. If you love heat, go all in.

What’s the secret to an authentic Tom Yum broth?

It’s all about balance. A good tom yum broth hits salty, sour, spicy, and savory all at once. Traditionally that comes from lemongrass, galangal, kaffir lime leaves, fish sauce, chilies, and lime. In this recipe, fresh ginger and lime zest stand in beautifully and still give you that layered flavor.

What is the difference between Tom Yum and Pho?

While both are broth-based soups, they’re very different. Pho is Vietnamese and focuses on slow-simmered bones, warm spices like star anise and cinnamon, and a clean, gently savory flavor. Tom yum is Thai, brighter and more aggressive in flavor, with citrus, heat, and umami.

Can I add noodles to this soup?

Absolutely. Rice noodles are a good choice, and to add even more protein, chickpea or edamame noodles work well, too. I used these edamame noodles in this recipe. It’s best to cook them separately and add them to individual bowls so the broth stays clear and fresh.

Can I make Tom Yum soup ahead of time?

Yes. The broth and vegetables can be made a day ahead and stored in the fridge. Add the shrimp and fresh herbs when reheating so they stay fresh and tender.

Is Tom Yum traditionally made with shrimp?

Shrimp is the most common protein (tom yum goong), but chicken, fish, or tofu are also popular. This recipe uses shrimp and tofu for extra protein and texture.

Can I make this soup vegetarian?

You can. Swap the chicken broth for vegetable broth, use tofu only, and replace fish sauce with a vegetarian fish sauce or soy sauce. The flavor will still be good!

How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. If you’ve added noodles, store them separately if possible to keep them from soaking up all the broth.

Tom Yum Noodle Soup [High-Protein Thai Soup]

Name: Tom Yum Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 8 ounces noodles (rice noodles, edamame pasta, chickpea pasta, etc.); 10 cups homemade chicken bone broth (or your favorite store-bought); 1 small yellow onion (1 heaping cup), halved, sliced, then cut into squares; 2 teaspoons fresh ginger, finely grated; 2 pieces of lemongrass, smashed with the back of a knife; 1 lime, zested and cut into wedges; 2 teaspoons fine sea salt; 2-3 Thai chilis, thinly sliced; 2 heaping cups green cabbage (about 1/4 of a head); 1 heaping cup shiitake mushrooms, roughly chopped; 1/2 block extra-firm tofu; 2 tablespoons fish sauce; 2 teaspoons sambal oelek or chili garlic sauce; 1 teaspoon honey; 1 pound shrimp (I use frozen small 70/100 wild-caught shrimp); 1 roma tomato, diced; 1/2 cup scallions, sliced; 2 tablespoons cilantro, chopped; a handful of Thai basil leaves, torn (optional but recommended)

Tom Yum Noodle Soup

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Author: Jenna
Total Time: 50 minutes
Yield: 8 servings 1x

Description

A flavorful, nourishing, brothy tom yum-style noodle soup made with shrimp, tofu, vegetables, and bone broth, using easy-to-find grocery store ingredients like ginger and lime zest. Spicy, citrusy, and super comforting, this is a weeknight-friendly way to enjoy Thai flavors at home!

Ingredients

Units Scale

8 ounces noodles (rice noodles, edamame pasta, chickpea pasta, etc.)
10 cups homemade chicken bone broth (or your favorite store-bought)
1 small yellow onion (1 heaping cup), halved, sliced, then cut into squares
2 teaspoons fresh ginger, finely grated
2 pieces of lemongrass, smashed with the back of a knife
1 lime, zested and cut into wedges
2 teaspoons fine sea salt
2-3 Thai chilis, thinly sliced
2 heaping cups green cabbage (about 1/4 of a head)
1 heaping cup shiitake mushrooms, roughly chopped
1/2 block extra-firm tofu
2 tablespoons fish sauce
2 teaspoons sambal oelek or chili garlic sauce
1 teaspoon honey
1 pound shrimp (I use frozen small 70/100 wild-caught shrimp)
1 roma tomato, diced
1/2 cup scallions, sliced
2 tablespoons cilantro, chopped
a handful of Thai basil leaves, torn (optional but recommended)

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Instructions

Cook the noodles (if using): Bring a pot of well‑salted water to a boil. Cook noodles according to package instructions. Drain and set aside. Keep separate from the soup.
Infuse the broth: In a large pot or Dutch oven, add bone broth, lemongrass, ginger, onion, Thai chiles, lime zest, and salt. Bring to a gentle simmer (don’t boil!) Partially cover and simmer for 15–20 minutes.
Add vegetables and tofu: Stir in cabbage, shiitake mushrooms, and tofu. Simmer for 5–7 minutes, until vegetables are tender but not overcooked.
Season the soup: Add fish sauce, sambal or chili garlic sauce, and honey. Stir and taste, adjusting seasoning as needed.
Finish with shrimp and tomatoes: Add shrimp and chopped tomatoes. Cook 2–3 minutes, just until shrimp turn pink and opaque.
Add fresh herbs: Turn off heat and stir in scallions, cilantro, and Thai basil.
Serve: Divide noodles between bowls (if using) and ladle hot soup over the top. Serve immediately and enjoy!

Equipment

Dutch Oven

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Cutting Board (Handmade from Etsy)

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Chef’s Knife

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Zester/Grater

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Measuring Cups and Spoons Set

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Notes

Keep the simmer gentle: A low, steady simmer keeps the broth clear and prevents the aromatics from turning bitter.
Smash the lemongrass: Lightly crushing the stalks releases their oils and makes a big difference in flavor.
Adjust heat at the end: Chiles vary a lot. Start modest, then add more sambal or sliced chiles once you taste the broth.
Cook noodles separately: This keeps the broth from getting cloudy and prevents leftovers from turning mushy.
Add shrimp last: Shrimp cook fast. As soon as they turn pink and opaque, they’re done.
Taste before serving: Tom yum should feel balanced: salty, sour, spicy, and savory. A small splash of fish sauce or a squeeze of lime can bring everything together.
Make-ahead friendly: The broth and vegetables can be made a day ahead. Add shrimp and herbs when reheating for the best texture and flavor.
Cooking vessel: You can use a Dutch oven like me if you have one, but if not, any large pot will work.

Prep Time: 15
Cook Time: 35
Category: Dinner, Lunch, soup
Method: Stovetop
Cuisine: Thai

Find it online: https://heavenlyspiced.com/tom-yum-noodle-soup/

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