This is my quick version of Tom Yum Soup Noodles With Coconut Milk. This recipe uses ready-made Tom Yum and roasted chili paste. Coconut milk enhances the soup’s taste and consistency, which complements well with the thin rice stick noodles. This is a simple noodle soup that can be enjoyed at anytime!
Tom Yum Soup Noodles With Coconut Milk
150 g Dried Thin Rice Stick Noodles, cooked according to the manufacturer’s instructions
6 Large River Prawns or White Prawns
1 Tomato, halved and quartered or 6 Grape Tomatoes, halved
6- 8 Small Oyster Mushrooms or any variety
A Small Handful Coriander Leaves
1 Lime, cut into wedges
5 Cups (1.25 Liter) Chicken Stock
1 Lemongrass, sliced
1” Piece Galangal, sliced
4 Bird’s Eye Chilies
3 Kaffir Lime Leaves, torn
3 Tbsp Tom Yum Paste
1 Tbsp Roasted Chili Paste
8 Tbsp Coconut Milk
¼ tsp Sea Salt to taste
Place the chicken stock, lemongrass, galangal, chilies, and lime leaves in a medium saucepan. Bring to the boil and reduce the heat to medium-low and simmer for 10 minutes.
Then mix in the Tom Yum paste, roasted chili paste, and coconut milk. Bring to the boil, add prawns, scallops, tomatoes, mushroom, sea salt, and simmer for a further 2 to 3 minutes or until the prawns and scallops are cooked. Season the soup with additional salt, if necessary.
Ladle the soup into bowls with rice noodles and serve with coriander and lime wedges.