Spicy Shrimp and Pork Noodle Soup — Kuay Teow Tom Yum
A Bangkok tom yum noodle bowl with shrimp and pork balls in a sour-spicy lime-chilli-fish-sauce broth perfumed with lemongrass and galangal, ladled over thin rice noodles, scattered with peanuts, coriander, and bird chillies.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bruise lemongrass and bird chillies with knife flat to release oils. Slice galangal into 5mm rounds. Pat shrimp dry. Crush peanuts coarsely. Measure stock, nam prik pao, fish sauce, lime juice, and palm sugar. Cut lemongrass into 4cm lengths.
Simmer
Pour 1400ml stock into a large saucepan over high heat with lemongrass, galangal, lime leaves, and bird chillies. Bring to a rolling boil for 5 minutes until deeply perfumed and aromatics infuse fully.
Build
Stir nam prik pao paste, palm sugar, and pork balls into boiling broth over high heat for 5 minutes until burnt-orange and glossy with chilli oil rising, and balls firm up.
Boil
While broth simmers, drop fresh rice noodles into separate boiling water over high heat for 60 seconds until just tender, then drain into two wide deep bowls.
Finish
Drop shrimp into simmering broth over high heat for 90 seconds until pink and curled. Remove from heat. Stir in fish sauce and lime juice.
Plate
Ladle hot broth and shrimp evenly over noodles in each bowl. Top with crushed peanuts, bean sprouts, and coriander leaves. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.