Fragrant Thai Tom Yum Noodle Soup With Tofu, Pak Choi, Button Mushrooms, Coriander & Lime
Cooking Timeline
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⚡ Critical Path (4 steps)
These steps determine the minimum cooking time. Any delay here delays the entire recipe.
- 1Boil kettle and prepare pans4m
- 2Cook and drain rice noodles6m
- 3Simmer broth with tofu and vegetables8m
- 4Assemble and garnish noodle soup3m
⚡Critical stepBoil kettle and prepare pans
⚡Critical stepCook and drain rice noodles
Prep and fry button mushrooms
Prep pak choi, tofu, and garnish
⚡Critical stepSimmer broth with tofu and vegetables
⚡Critical stepAssemble and garnish noodle soup
Nutrition Information
Step-by-Step Instructions
Boil kettle and prepare pans
4 minBoil your kettle, then take out two saucepans and a frying pan.
Equipment: kettle, saucepan, frying panCook and drain rice noodles
6 minPlace one of your saucepans over a medium heat and fill with the boiling water from the kettle. Add the flat rice noodles and cook for 5–6 minutes, or until tender but still al dente. Drain, rinse under cold water, and set aside in a colander to drain.
Equipment: saucepan, colanderPrep and fry button mushrooms
6 minCut any larger button mushrooms in half and leave any smaller ones whole. Place your frying pan over a medium-high heat with a drizzle of oil and fry the mushrooms until lightly browned, about 4–5 minutes. Season with salt or a dash of soy sauce, if you have some to hand.
Equipment: knife, cutting board, frying panPrep pak choi, tofu, and garnish
5 minMeanwhile, trim the base of the pak choi and slice it lengthways into long pieces. Dice the tofu into bite-sized cubes. Pick the coriander leaves from the stalks, cut the lime in half, and set aside for garnish.
Equipment: knife, cutting boardSimmer broth with tofu and vegetables
8 minPlace the second saucepan over a medium heat and add the tom yum broth , diced tofu , and 250ml water (double the quantity for 4 portions). Bring to a gentle simmer. For extra flavour, you can add the coriander stalks and the zest of the lime to the broth. Once the broth is bubbling, add the sliced pak choi and cook for a further 2–3 minutes, until tender but still with a little bite. Add the drained flat rice noodles to the broth and warm through for about 1 minute, then remove from the heat. If you added the coriander stalks, remove these before serving.
Equipment: saucepanAssemble and garnish noodle soup
3 minTo serve, divide the tom yum noodles between serving bowls and top with the sautéed button mushrooms . Finish with a scattering of coriander leaves and a generous squeeze of fresh lime juice. Enjoy!
Equipment: serving bowls