Tom Yum Mama Noodles Shrimp Recipe
This tom yum mama noodles shrimp recipe is proof that instant noodles can do way more than just survive in your pantry. It’s spicy, tangy, creamy—and packed with fragrance and comfort. Ready in under 30 minutes for a Thai restaurant-quality meal at home that’s way better than takeout!
If you’re a fan of the iconic hot and sour Thai flavors, also try this authentic tom yum noodle soup, Thai seafood soup, and spicy Thai shrimp soup!
Tom yum instant noodle soup
This easy recipe shows you how to level up humble instant noodles with Thai spices and seasonings. It creates the most delicious ramen soup you’ve ever tasted!
Recipe highlights
- Quick and easy: Ready in under 30 minutes, perfect for busy weeknights or a light, flavorful meal.
- Comfort food: A spicy, creamy broth packed with the bold, iconic flavors of tom yum soup.
- Customizable: Swap in your favorite vegetables or proteins like chicken, beef, pork, or other seafood.
- Beginner-friendly: Simple steps and image instructions make it easy for anyone to make this delicious dish.
Tip: Use this tom yum paste to instantly add bold, hot, and sour flavors to any soup!
Ingredient notes
Grab all the ingredients you need from your local Asian market or Asian grocery store. Check the recipe card below for precise measurements!
- Tom yum instant noodle mama brand – You can swap the instant noodles for ramen noodles.
- Shrimp – I recommend using large shrimp, like black tiger or jumbo shrimp.
- Mushrooms – I used oyster mushrooms, but you can substitute straw mushrooms, button mushrooms, or any mushroom variety you like!
- Galangal, lemongrass, kaffir lime leaves – This trio of herbs and spices is essential for that authentic tom yum broth flavor.
- Fresh chili peppers – I used Thai jinda chilies for their fiery heat, but you can adjust the spiciness with milder peppers if needed.
- Thai chili paste – Brings a spicy flavor and a rich red color to the broth, balancing the tangy and savory flavors. Get my favorite brand on Amazon.
- Evaporated milk – Adds a smoothie, creamy texture without overpowering the other flavors.
- Fish sauce – A Thai cuisine staple that adds savory, umami richness to the soup. My favorite is Megachef fish sauce.
- Fresh lime juice
How to make instant noodles tom yum flavor
Step 1: In a large pot, bring water to a boil and add the instant noodles seasoning sachet, fish sauce, lemongrass, galangal, kaffir lime leaves, water, chili paste and chilies. Simmer for 2–3 minutes to infuse the flavors.
Step 2: Using a wire strainer, gently add the shrimp and mushrooms to the soup. Allow them to cook for 2–3 minutes, flipping halfway, or until the shrimp turn pink and opaque.
Step 3: Remove the shrimp and mushrooms with a strainer and set them aside to prevent overcooking.
Step 4: Pour evaporated milk into the soup base and add the noodles plus fresh lime juice, stirring well until the noodles are cooked.
Step 5: Divide the soup into serving bowls, top with the cooked shrimp and mushrooms, and garnish with freshly chopped green onions and/or cilantro. Enjoy!
What to do with leftovers
Storing leftovers: Transfer the soup to an airtight container. Store in the refrigerator for up to 2–3 days. Expect the noodles to absorb some broth and soften further over time.
Reheating leftovers: Heat the soup gently on the stovetop over medium heat until warmed through. If stored separately, add fresh noodles while reheating for the best texture.
More instant noodle recipes you’ll love
Craving more Thai food? Try one of these next!
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Tom Yum Mama Noodles Shrimp Recipe
Ingredients
- 20 floz water
- 2 packs tom yum instant noodle mama brand
- 0.5 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 lemongrass (finely chopped)
- 0.35 oz galangal (sliced)
- 2 kaffir lime leaves (stems removed)
- 1 tbsp Thai chili paste
- 1-4 fresh chilies (to taste)
- 10 shrimp (devein)
- oyster mushrooms (to taste, see notes)
- 1.70 floz evaporated milk
Instructions
- In a large pot, bring water to a boil and add the instant noodles seasoning sachet, fish sauce, lemongrass, galangal, kaffir lime leaves, water, chili paste and chilies. Simmer for 2–3 minutes to infuse the flavors.
- Using a wire strainer, gently add the shrimp and mushrooms to the soup. Allow them to cook for 2–3 minutes, flipping halfway, or until the shrimp turn pink and opaque.
- Remove the shrimp and mushrooms with a strainer and set them aside to prevent overcooking.
- Pour evaporated milk into the soup base and add the noodles plus fresh lime juice, stirring well until the noodles are cooked.
- Divide the soup into serving bowls, top with the cooked shrimp and mushrooms, and optionally garnish with freshly chopped green onions and/or cilantro. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Shrimp – I recommend using large shrimp, like black tiger or jumbo shrimp.
