Tom Yum Shrimp Noodle Soup - Profood Limited
  • Tom Yum Shrimp Noodle Soup

March 22, 2017

Making tom yum soup from scratch at home can be a bit of a struggle – simply because the ingredient list for the authentic version is way too long and it’s difficult to get everything in such small quantities for just one batch. Instead, it’s far easier to use a tom yum paste, especially if it’s one made with all-natural ingredients, like Mekhala’s Organic Tom Yum Paste – and since you only need to use a little paste each time, one jar will keep you going for many tom yum recipes to come!

For the most basic version of this recipe, all you need to do is to add stock or even just water to the paste; however, here I’ve added galangal, lemongrass, kaffir lime leaves and a quick stock made with the shrimp heads and shells, giving the dish some extra flavour. These ingredients can be easily found in grocery shops specialising in Thai or Southeast Asian products.

Tom Yum Noodles with Mekhala

Serves 3-4


15-18 fresh large shrimps
5 small slices of galangal, peeled
2 lemongrass stalks, peeled; use only the top part, cut into 4-5cm pieces
4 kaffir lime leaves or a handful of cilantro (optional, for garnish)
250g dried Japanese soba or somen noodles
2 tbsp fish sauce

2 tbsp Mekhala Organic Tom Yum Paste
1 tbsp vegetable oil
1 litre water
Salt to taste


  1. Peel and de-vein the shrimps, setting aside the heads and shells.
  2. In a stockpot, add one tablespoon of vegetable oil, fry the heads and shells briefly until they turned pink, then add the water, galangal and lemongrass. Simmer on a low heat for 30-45 minutes, then strain and discard the shells. Keep the broth in the stockpot.
  3. In a separate pot, cook the noodles according to the instructions on the packet. While the noodles are cooking, boil the broth on a high heat, then stir in the tom yum paste, add the fish sauce and shrimps, and cook for at least 3 minutes until the shrimps are cooked through.
  4. Divide the noodles into bowls, then ladle the broth in. Top with the cooked shrimps and garnish with kaffir lime or cilantro. Serve immediately!

For more of Gary’s food adventures, head to his blog Joie De Vivre.

About The Author

A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Mixed Veggie Pasta Salad with Miso Lime Dressing
Mixed Veggie Pasta Salad with Miso Lime Dressing

August 18, 2017

Try this easy pasta salad that can be a perfect dish on a hot summer day! You can choose our teff pasta for a gluten-free option...

Continue Reading

Mini Toasts with Smoked Salmon and Caviar
Mini Toasts with Smoked Salmon and Caviar

August 15, 2017

There’s nothing more sophisticated than smoked salmon and caviar when you’re throwing a dinner party at home, and these mini toast canapés - made with ADAMAS’... 

Continue Reading

Sweet Potato Curry
Sweet Potato Curry

August 11, 2017

A twist on a Thai favourite. Use Red, Green or Yellow Curry Paste or Lemongrass Turmeric Paste for a non-spicy version...

Continue Reading