Cookbook Thai Recipe

Thai Tom Yum Noodle Soup-Thai Dishes Cookbook

Prepare a delightful Thai Tom Yum Noodle Soup using our step-by-step guide and ingredients from the Thai Cuisine Cookbook. This culinary journey introduces you to the world of Authentic Thai Recipes, making it the Best Thai Cookbook for culinary enthusiasts. Learn the art of Easy Thai Cooking and explore the Exotic Thai Flavors that set this cuisine apart. Create Homemade Thai Meals that reflect the heart of Thai culture, and spice things up with Spicy Thai Dishes.

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Introduction: Welcome to the world of authentic Thai cuisine with this delicious Thai Tom Yum Noodle Soup recipe. In the following step-by-step guide, you’ll learn how to create a Thai culinary masterpiece that’s brimming with exotic flavors and healthy ingredients.


  • 200g Thai rice noodles
  • 4 cups chicken or vegetable broth
  • 200g shrimp, peeled and deveined
  • 200g chicken, thinly sliced
  • 200g mushrooms, sliced
  • 2-3 stalks lemongrass, cut into 2-inch pieces and smashed
  • 3-4 slices galangal or ginger
  • 3-4 kaffir lime leaves
  • 2-3 Thai bird’s eye chilies (adjust to your spice preference)
  • 1 medium tomato, cut into wedges
  • 1 small onion, sliced
  • 2-3 cloves garlic, minced
  • 2-3 tablespoons fish sauce
  • 1-2 tablespoons lime juice
  • 1-2 teaspoons sugar
  • Fresh cilantro leaves for garnish


  1. Prepare the Broth:
    • In a pot, bring the chicken or vegetable broth to a boil.
    • Add lemongrass, galangal or ginger, kaffir lime leaves, and Thai bird’s eye chilies.
    • Let it simmer for 5-10 minutes to infuse the flavors.
  2. Cook the Proteins:
    • In a separate pan, heat some oil.
    • Add minced garlic and sliced onion. Sauté until fragrant.
    • Add chicken and shrimp, cooking until they change color.
    • Remove from heat and set aside.
  3. Boil Noodles:
    • Boil the Thai rice noodles according to the package instructions.
    • Drain and set aside.
  4. Assemble the Soup:
    • Remove the lemongrass, galangal or ginger, kaffir lime leaves, and Thai bird’s eye chilies from the broth.
    • Return the broth to a simmer.
    • Add mushrooms and tomato wedges.
    • Season with fish sauce, lime juice, and sugar, adjusting to your taste.
  5. Serve:
    • In serving bowls, place a portion of cooked noodles.
    • Add the cooked chicken and shrimp on top.
    • Pour the hot Tom Yum broth over the noodles, chicken, and shrimp.
    • Garnish with fresh cilantro leaves.

This Thai Tom Yum Noodle Soup is a flavorful and aromatic dish that can be enjoyed as a traditional Thai delicacy. It’s perfect for those who love the bold and tangy flavors of Thai cuisine.

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  • 200克泰国宽粉
  • 4杯鸡肉或蔬菜高汤
  • 200克虾,去壳和去肠
  • 200克鸡肉,切成薄片
  • 200克蘑菇,切片
  • 2-3根柠檬草,切成2英寸长的段并压碎
  • 3-4片高良姜或姜片
  • 3-4片青柠叶
  • 2-3颗泰国小辣椒(根据口味调整)
  • 1颗中等番茄,切成楔形块
  • 1颗小洋葱,切片
  • 2-3瓣大蒜,切碎
  • 2-3汤匙鱼露
  • 1-2汤匙酸柠檬汁
  • 1-2茶匙糖
  • 用于装饰的新鲜香菜叶


  1. 准备高汤:
    • 在一个锅中,将鸡肉或蔬菜高汤煮沸。
    • 加入柠檬草、高良姜或姜片、青柠叶和泰国小辣椒。
    • 让其煮沸5-10分钟,以使风味渗入。
  2. 烹饪蛋白质:
    • 在另一个锅中,加热一些油。
    • 加入切碎的大蒜和洋葱,翻炒至香浓。
    • 加入鸡肉和虾,烹饪至变色。
    • 从火上取下,待用。
  3. 煮面条:
    • 根据包装上的说明,煮泰国宽粉。
    • 捞出,待用。
  4. 组装汤:
    • 从高汤中取出柠檬草、高良姜或姜片、青柠叶和泰国小辣椒。
    • 重新将高汤煮沸。
    • 加入蘑菇和番茄楔形块。
    • 用鱼露、酸柠檬汁和糖调味,根据口味调整。
  5. 上菜:
    • 在碗中放一份煮熟的宽粉。
    • 在上面加入已烹煮好的鸡肉和虾。
    • 倒入热的冬阴汤至面条、鸡肉和虾上。
    • 用新鲜的香菜叶装饰。