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–+ servings

Tom Yum Noodle Soup Recipe (Guay Tiew Tom Yum)

Thai tom yum noodle soup with pork, liver, meatballs, chilies, boiled egg, and fried wontons, served in a rustic clay dish.
Guay tiew tom yum is an authentic tom yum noodle soup recipe that brings Thai street food flavors to your home with your favorite noodles in a hot and sour broth!
Praew
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Cuisine Thai
Course Main Course, Soup
Serving Size 4 people

Ingredients

US Customary - EU Metric

BROTH

  • 2.2 lb pork bones
  • 1/2 onion, sliced
  • 3 coriander root, bruised
  • 4 cloves garlic, bruised
  • 2 tsp black peppercorns
  • 2 tbsp light soy sauce
  • 1/2 tbsp salt
  • 8 1/2 cups water

SOUP ASSEMBLY

  • 3 1/3 cups prepared broth
  • 7 oz or 3/4 cup ground pork
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 1 tbsp white sugar
  • 9 oz noodles, see notes
  • 4 tbsp garlic oil, see notes
  • 6 tbsp crushed roasted peanuts
  • 3 tbsp chili paste oil, optional, see notes

TOPPINGS

  • coriander, optional, add to taste
  • green onions, optional, add to taste
  • bean sprouts, optional, add to taste
  • liver, optional, add to taste
  • pork balls, see notes, optional, add to taste
  • fish balls, optional, add to taste
  • soft-boiled egg, optional, add to taste
  • fried wonton wrappers, see notes, optional, add to taste

Instructions

BROTH

  • In a medium-heated pot, bring water to a rolling boil. Add pork bones, light soy sauce, salt, onions, coriander root, garlic, and black peppercorns. Once boiling, skim off impurities for a clear broth. After skimming, reduce to low heat; simmer for 90 minutes. Then, reserve 27 fl oz of broth for assembling 4 servings of soup later.

SOUP ASSEMBLY

  • Fill a pot halfway with water and boil on high heat. Boil and strain minced pork until fully cooked. Drain well.
  • In a large mixing bowl, mix cooked pork with the reserved broth. Add lime juice, fish sauce, sugar, chili flakes, peanuts, and optional chili paste oil. Stir thoroughly.
  • If you’re using egg noodles, pull them apart to prevent sticking. For dry noodles, first soak as per package instructions. Blanch bean sprouts and noodles until just tender.
  • Toss drained noodles and bean sprouts in garlic oil.
  • Evenly distribute noodles and bean sprouts into four serving bowls.
  • Ladle the soup (step 3) equally over the noodles in bowls.

TOPPINGS & SERVE

  • Garnish with your chosen toppings: soft-boiled egg, fried wontons, coriander, pork balls, or liver. Serve hot and enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Noodles: I used eggs noodles, but other options like rice noodles and glass noodles can be used too. If you use dry noodles, make sure to soak them in water according to package instructions.
  • Garlic oil: To make garlic oil: Fry sliced garlic in hot oil until golden, then strain and reserve the oil. For more info, see my crispy fried garlic recipe.
  • Fried wonton wrappers: These are easy to make, simply give a wonton wrapper a quick bath in hot oil, and it'll crisp up immediately.
  • Pork balls: Pork and fish balls can be sourced at Asian supermarkets in the frozen section.
  • Chili paste oil: Just for color, totally optional.
Calories: 526kcal | Carbohydrates: 55g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 36mg | Sodium: 2140mg | Potassium: 391mg | Fiber: 3g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg
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