Lunch · 40 min · thai

Kuay Teow Tom Yum

Weeknight-friendly Thai cooking: Kuay Teow Tom Yum comes together in 40 minutes with rice noodles, pork stock, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Rice noodles
• 6 cups Pork stock
• 1/2 lb Ground pork
• 1/2 lb Shrimp
• 8 Fish balls
• 3 tbsp Tom yum paste
• 1/4 cup Lime juice
• 1/3 cup Crushed peanuts
• 2 cups Bean sprouts

Steps

1. Simmer the stock with the tom yum paste 10 minutes until the broth turns fiery orange and smells of lemongrass and galangal.
2. Blanch the noodles 2 minutes until just tender; divide among deep bowls with the sprouts.
3. Poach the pork, shrimp, and fish balls directly in the broth 5 minutes.
4. Season the broth with lime juice and fish sauce — tom yum noodle soup should make your lips tingle.
5. Ladle the broth and proteins over the noodles.
6. Top each bowl with crushed peanuts, dried chili flakes, and a final squeeze of lime.
7. Serve with the classic condiment caddy: sugar, fish sauce, chili flakes, and vinegar with chilies for tuning your own bowl.

Build my plan — free

← All recipes