Creamy Tom Yum with Ramen Noodles

The Spiced Life


  • 16 ounces ramen noodles (dried)
  • 8 cups chicken stock (reduced sodium if using commercial)
  • 3 makrut (* leaves, torn into smaller pieces)
  • 5 slices galangal (about 1/8 inch each)
  • 1 stalk lemongrass (cut into 1-inch pieces and bruised)
  • 4 cups brown beech mushrooms (or white, bunapi, chopped into bite-sized pieces)
  • 3 corn kernels (cobs of, removed)
  • 12 ounces evaporated milk (you can sub 1 1/2 cups coconut milk for dairy free version)
  • 1/2 cup nam prik pao
  • 1/2 cup shrimp (fresh river, tomalley, see discussion in post)
  • 2 pounds medium shrimp (peeled with tail still attached)
  • 1/2 cup fish sauce (to taste)
  • 1 cup fresh lime juice (to taste)
  • red chile powder (dried, cayenne would be hot; we used New Mexico to keep the heat manageable)
  • chopped cilantro
  • sawtooth coriander (chopped, also called culantro)
  • lime wedges
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