This Tom Yum Mama Noodles With Shrimp Recipe is proof that instant noodles can do more than just survive in your pantry. It is spicy, tangy, creamy and full of fragrance and comfort. Ready in under 30 minutes for a restaurant-quality Thai meal at home, so much better than takeout!
If you’re a fan of iconic spicy and sour Thai flavors, also try this authentic tom yum noodle soup, Thai seafood soup, and spicy Thai shrimp soup!
Tom Yum Instant Noodle Soup
This simple recipe shows you how to make it level up humble instant noodles with Thai spices and seasonings. Create the most delicious ramen soup you’ve ever tasted!
Recipe highlights
- Quick and easy: Ready in less than 30 minutes, perfect for busy weeknights or a light, tasty meal.
- Comfort food: A spicy, creamy broth packed with the bold, iconic flavors of Tom Yum soup.
- Customizable: Substitute your favorite vegetables or proteins such as chicken, beef, pork or other seafood.
- Suitable for beginners: Simple steps and illustrated instructions make it easy for anyone to prepare this delicious dish.
Tip: Use this Tom Yum paste to instantly add bold, hot, tart flavors to any soup!
Take note of the ingredients
Get all the ingredients you need from your local Asian market or Asian grocery store. Check the recipe card below for precise measurements!
- Tom Yum Mama instant noodle brand – You can swap instant noodles for ramen noodles.
- Shrimp – I recommend using large shrimp, such as black tiger shrimp or giant shrimp.
- Mushrooms – I used cardoncelli mushrooms, but you can replace them with field mushrooms, champignon mushrooms or any variety of mushrooms you like!
- Galangal, lemongrass, kaffir lime leaves – This trio of herbs and spices is essential to the authentic flavor of Tom Yum broth.
- Fresh chillies – I used Thai jinda chilies for their spiciness, but you can adjust the spiciness with milder chilies if needed.
- Thai chili paste – Brings a spicy flavor and rich red color to the broth, balancing the spicy and savory flavors. Wear my favorite brand Amazon.
- Evaporated milk – Adds a creamy, blended texture without overpowering the other flavors.
- Fish sauce – A staple of Thai cuisine that adds tasty umami richness to soup. My favorite is Megachef fish sauce.
- Fresh lime juice
How to prepare Tom Yum flavored instant noodles
Step 1: In a large pot, bring the water to a boil and add the instant noodle seasoning sachet, fish sauce, lemongrass, galangal, kaffir lime leaves, water, chili paste and chili peppers. Simmer for 2-3 minutes to infuse the flavors.
Step 2: Using a strainer, gently add the shrimp and mushrooms to the soup. Let them cook for 2-3 minutes, turning halfway, or until the shrimp are pink and opaque.
Step 3: Remove the prawns and mushrooms through a sieve and set aside to prevent them from overcooking.
Step 4: Pour the evaporated milk into the soup base and add the noodles plus fresh lime juice, stirring well until the noodles are cooked.
Step 5: Divide soup among serving bowls, top with cooked shrimp and mushrooms, and garnish with freshly chopped green onions and/or cilantro. Enjoy!
What to do with leftovers
Storing leftovers: Transfer the soup to an airtight container. Store in the refrigerator for up to 2-3 days. Expect the noodles to absorb some of the broth and soften further over time.
Reheat leftovers: Gently reheat soup on stovetop over medium heat until thoroughly heated. If stored separately, add fresh noodles when reheating for the best texture.
More instant noodle recipes you’ll love
Craving more Thai food? Try one of these next!
I love this Mama Shrimp Tom Yum Spaghetti Recipe? Make my day by leaving a star rating and leaving a comment below! Follow me on social media: Facebook, InstagramAND Pinterest.
Tom Yum Mama Noodles Shrimp Recipe
Try this Tom Yum Mama Noodle Recipe for a hot and sour instant noodle soup that’s easy and full of bold flavors!
-
In a large pot, bring the water to a boil and add the instant noodle seasoning sachet, fish sauce, lemongrass, galangal, kaffir lime leaves, water, chili paste and chili peppers. Simmer for 2-3 minutes to infuse the flavors.
-
Using a strainer, gently add the shrimp and mushrooms to the soup. Let them cook for 2-3 minutes, turning halfway, or until the shrimp are pink and opaque.
-
Remove the prawns and mushrooms through a sieve and set aside to prevent them from overcooking.
-
Pour the evaporated milk into the soup base and add the noodles plus fresh lime juice, stirring well until the noodles are cooked.
-
Divide soup among serving bowls, top with cooked shrimp and mushrooms, and optionally garnish with freshly chopped green onions and/or cilantro. Enjoy!
- Use the nutrition facts sheet in this recipe as a guideline.
- Shrimp – I recommend using large shrimp, such as black tiger shrimp or giant shrimp.
Calories: 151kcal | Carbohydrates: 5G | Protein: 18G | Fat: 7G | Saturated fat: 3G | Polyunsaturated fats: 1G | Monounsaturated fats: 2G | Trans fats: 0.01G | Cholesterol: 251mg | Sodium: 537mg | Potassium: 302mg | Fiber: 0.03G | Sugar: 3G | Vitamin A: 298UI | Vitamin C: 1mg | Soccer: 135mg | Iron: 1mg
