Delicious & Easy

Tom Yum Nam Khon


Place noodles in a large bowl and pour over plenty of hot water to cover. Soak for 15 minutes, then quickly rinse in cold water.

While noodles are soaking, bring chicken stock to a boil in a large pot. Add tom yum paste, lemongrass, kaffir lime leaves, and galangal and boil for 1 minute. Add shrimp, mushrooms, and nam prik pao. Continue boiling until the shrimp are cooked through, 2 to 3 minutes. Stir in fish sauce and coconut milk. Turn off the heat and add noodles and lime juice. Stir to combine well. Garnish with cilantro, ladle broth over top, and enjoy.

Ingredients for

Tom Yum Nam Khon

1 pound thin rice noodles
2 ½ cups chicken stock
3 tablespoons tom yum paste
2 stalks lemongrass, white part only, pounded and bruised
6 kaffir lime leaves, bruised
5 thin slices fresh galangal
6 ounces medium-sized shrimp, shelled and deveined
4 white mushrooms, quartered
3 tablespoons nam prik pao (Thai roasted chile paste)
1 tablespoon fish sauce, or to taste
¼ cup canned coconut milk
3 tablespoons lime juice
Cilantro leaves, for garnish

Instructions for

Tom Yum Nam Khon

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