Tom Yum Mama Noodles Shrimp Recipe
Try this tom yum mama noodles recipe for a hot and sour, easy instant noodle soup packed with bold flavors!
Ingredients
- 2 1/2 cups water
- 2 packs tom yum instant noodle mama brand
- 1/2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 lemongrass, finely chopped
- 4-5 thin slices galangal
- 2 kaffir lime leaves, stems removed
- 1 tbsp Thai chili paste
- 1-4 fresh chilies, to taste
- 10 shrimp, devein
- 1/2 or 1 cup oyster mushrooms, to taste
- 3 tbsp + 1 tsp 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.
Calories: 151kcal | Carbohydrates: 5g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 251mg | Sodium: 537mg | Potassium: 302mg | Fiber: 0.03g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg
