Tom yum noodle soup recipe (guay tiew tom yum) straight from Thailand! This recipe is authentic and can be made with noodles of your choice in a hot and sour broth that’s perfectly balanced with the zing of tangy lime and the kick of spicy chili flakes.
This comforting bowl of goodness is not only ridiculously flavorful but also super healthy and perfect for meal prep.
For more delicious tom yum soup recipes, try tom yum talay with seafood and homemade tom yum paste, and tom yum kung with shrimp. For something creamier, try tom kha gai with coconut milk and chicken.
What is tom yum noodle soup
Tom yum noodle soup is a classic Thai dish featuring a spicy, hot and sour broth enriched with Thai seasonings, spices, and fresh lime juice. This soup combines noodles with proteins and fresh herbs for a light yet filling meal.
Guay tiew tom yum
Noodle soup stalls are pretty much on every corner in Thailand. Boat noodles, or guay tiew reua, are kind of a big deal here. But every now and then, you get lucky and stumble upon a local shop that serves up guay tiew tom yum.
I’ll never forget the first time I tried a truly authentic version. We were on our way to Ko Samui, in the South of Thailand, and oh boy, did it set my lips on fire from the very first sip – but in the best way possible, so delicious!
I’ve been trying to recreate those exact flavors at home and I think I’ve finally nailed that spicy and sour balance just right, and you can totally do it too.
Just a heads-up, this isn’t your average tom yum soup. It skips the usual lemongrass and galangal found in the typical versions like tom yum gai, but still packs that signature hot and sour flavor.
If you love noodles and tom yum flavor, you’ll love this dry tom yum recipe too. My tom yum fried rice is a readers-favorite and an absolute must-try!
Cooking process
Before we get started, here’s a quick breakdown of how to make this Thai noodle soup.
First, we’ll make a tasty broth by simmering pork bones with traditional Thai herbs and seasonings. The key here is slow cooking to get all those yummy flavors out, making a broth that’s rich and smells amazing.
Next, we mix this broth with ground pork, squeeze in some fresh lime juice for that zing, add fish sauce for umami, and sprinkle in a bit of sugar and chili powder for spice. Then, toss in the noodles to soak up all those amazing flavors, and add garlic oil and chili paste oil for even more taste and a splash of color.
The last step is to top it off with fresh herbs and whatever you like to make it just right for you; coriander, liver, fried wonton wrappers, and pork balls.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
Broth
- Pork bones – Pork back bones infuse the broth with a deep, meaty flavor that’s essential for a rich and delicious taste.
- Light soy sauce – This Thai sauce adds a light, savory depth that really brings out the other flavors in the soup. Available at Asian grocery stores and Asian markets.
- Water – The base of the soup, bringing all the flavors together.
- Salt – Just a pinch enhances all the flavors, making everything in the soup taste just right.
- Onions – Onions add a hint of sweetness and depth.
- Coriander root, garlic, black peppercorns – These three spices are commonly used in Thai marinades and soups.
Soup assembly
- Prepared broth – The flavorful base of our tom yum soup, ready to be mixed with seasonings and spices.
- Red pepper flakes – Add Thai chili flakes to taste.
- Roasted peanuts – Add a crunch and nutty flavor that goes great with the spicy and sour notes.
- Minced pork – Makes the soup more filling and adds a meaty flavor and tender texture.
- White sugar – A little sweetness is essential to balance the spice and sourness. Use white and not brown sugar or palm sugar.
- Fish sauce – A key ingredient in Thai cuisine, fish sauce adds an irresistible salty, umami kick.
- Lime juice – Fresh lime juice adds that tangy, zesty flavor tom yum is known for.
- Garlic oil – To make garlic oil: Fry sliced garlic in hot oil until golden, then strain and reserve the oil. For more info, see my crispy fried garlic recipe.
- Noodles – I used eggs noodles, but other options like rice noodles and glass noodles can be used too. If you use dry noodles, make sure to soak them in water according to package instructions.
- Oil from Thai chili paste (optional, for color)
Toppings
You can choose to add or remove toppings as per your taste, they’re all optional and each one is delicious in its own way.
- Fried wonton wrappers – These are easy to make, simply give a wonton wrapper a quick bath in hot oil, and it’ll crisp up immediately.
- Soft-boiled egg – Adds a creamy luxury and a richer flavor.
- Green onions – Their fresh, sharp flavor adds a refreshing note to the soup.
- Bean sprouts – They’re crunchy and fresh, perfect for adding a contrast to the hot soup.
- Coriander – Any type of fresh herbs can be used, coriander adds that distinct herbal freshness.
- Pork balls – Pork and fish balls can be sourced at Asian supermarkets in the frozen section.
- Fish balls
- Liver – Liver adds richness and depth.
How to make Thai hot and sour noodle soup
Broth
Step 1: In a medium-heated pot, bring water to a rolling boil. Add pork bones, light soy sauce, salt, onions, coriander root, garlic, and black peppercorns. Once boiling, skim off impurities for a clear broth. After skimming, reduce to low heat; simmer for 90 minutes. Then, reserve 27 fl oz of broth for assembling 4 servings of soup later.
Soup assembly
Step 2: Fill a pot halfway with water and boil on high heat. Boil and strain minced pork until fully cooked. Drain well.
Step 3: In a large mixing bowl, mix cooked pork with the reserved broth. Add lime juice, fish sauce, sugar, chili flakes, peanuts, and optional chili paste oil. Stir thoroughly.
Step 4: If you’re using egg noodles, pull them apart to prevent sticking. For dry noodles, first soak as per package instructions. Blanch bean sprouts and noodles until just tender.
Step 5: Toss drained noodles and bean sprouts in garlic oil.
Step 6: Evenly distribute noodles and bean sprouts into four serving bowls.
Step 7: Ladle the soup (step 3) equally over the noodles in bowls.
Toppings & serve
Step 8: Garnish with your chosen toppings: soft-boiled egg, fried wontons, coriander, pork balls, or liver. Serve hot and enjoy!
Kitchen tools
- Tongs or noodle ladle for handling hot noodles and bean sprouts
- Mixing bowl for combining broth ingredients and noodles
- Skimmer or slotted spoon for removing impurities
- Strainer for the minced pork and noodles
- Serving bowls for plating the soup
- Spoon for stirring and tasting
- Measuring cups and spoons
- Large pot for the broth
How to serve kuay tiew tom yum
Before serving, make sure you have all your toppings ready: chop up your herbs, fry the wonton wrappers, and cook your proteins and soft-boiled eggs.
- Start by placing a portion of cooked noodles at the bottom of a soup bowl. Pour over the prepared broth and make sure you get enough of the broth to cover the noodles.
- Spoon your cooked ground pork into the bowl, along with all your seasoning and spices (fresh lime juice, chili flakes, etc.). Toss your noodles with the spiced broth and make sure everything is well mixed.
- Lastly, add your toppings like fresh herbs, bean sprouts, eggs, and cooked liver.
Thai hot and sour soup is always good with a side of chicken satay with peanut sauce and a spicy salad like som tum Thai.
How to store
Allow the broth to cool to room temperature, then store it in airtight containers in the fridge for up to 3–4 days or freeze it for 2–3 months.
Pre-cooked noodles can get a light toss in oil to stop them from sticking together, then keep them in the fridge in a separate container for 3 days.
Cooked proteins and toppings should also be stored in their own containers in the fridge.
Make ahead
Tom yum noodle soup is great for making ahead of time. Make a large batch, and you’ll have dinner for a few days.
Simply prepare the broth in advance and keep it in the fridge. Cook your noodles when you’re ready to serve, or pre-cook them and store them in a container. Your toppings can be prepped and kept in the fridge too.
When it’s time to eat, simply reheat the broth, pour it over the noodles and add your toppings. It’s quick and easy, and everything comes together as if it was made fresh.
Frequently asked questions
What is in tom yum noodle soup?
Tom yum noodle soup is full of noodles, a spicy and sour broth infused with chili flakes, proteins, and lime juice for that signature tangy note. It’s spicy and sour, but you can adjust the heat to your liking.
Is tom yum noodle soup healthy?
Yes, it’s generally healthy, full of nutritional herbs and lean protein, and not too high in calories.
Is tom yum noodle soup spicy?
Tom yum noodle soup is typically spicy thanks to chili peppers or chili flakes, as spice is one of its signature characteristics. However, you can adjust the heat to your liking.
Is this recipe gluten-free?
No, this recipe includes soy sauce. You can use a gluten-free alternative.
Authentic Thai soup recipes
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Tom Yum Noodle Soup Recipe (Guay Tiew Tom Yum)
Guay tiew tom yum is an authentic tom yum noodle soup recipe that brings Thai street food flavors to your home with your favorite noodles in a hot and sour broth!
TOPPINGS
- coriander, optional, add to taste
- green onions, optional, add to taste
- bean sprouts, optional, add to taste
- liver, optional, add to taste
- pork balls, see notes, optional, add to taste
- fish balls, optional, add to taste
- soft-boiled egg, optional, add to taste
- fried wonton wrappers, see notes, optional, add to taste
BROTH
-
In a medium-heated pot, bring water to a rolling boil. Add pork bones, light soy sauce, salt, onions, coriander root, garlic, and black peppercorns. Once boiling, skim off impurities for a clear broth. After skimming, reduce to low heat; simmer for 90 minutes. Then, reserve 27 fl oz of broth for assembling 4 servings of soup later.
SOUP ASSEMBLY
-
Fill a pot halfway with water and boil on high heat. Boil and strain minced pork until fully cooked. Drain well.
-
In a large mixing bowl, mix cooked pork with the reserved broth. Add lime juice, fish sauce, sugar, chili flakes, peanuts, and optional chili paste oil. Stir thoroughly.
-
If you’re using egg noodles, pull them apart to prevent sticking. For dry noodles, first soak as per package instructions. Blanch bean sprouts and noodles until just tender.
-
Toss drained noodles and bean sprouts in garlic oil.
-
Evenly distribute noodles and bean sprouts into four serving bowls.
-
Ladle the soup (step 3) equally over the noodles in bowls.
TOPPINGS & SERVE
-
Garnish with your chosen toppings: soft-boiled egg, fried wontons, coriander, pork balls, or liver. Serve hot and enjoy!
- Use the nutrition card in this recipe as a guideline.
- Noodles: I used eggs noodles, but other options like rice noodles and glass noodles can be used too. If you use dry noodles, make sure to soak them in water according to package instructions.
- Garlic oil: To make garlic oil: Fry sliced garlic in hot oil until golden, then strain and reserve the oil. For more info, see my crispy fried garlic recipe.
- Fried wonton wrappers: These are easy to make, simply give a wonton wrapper a quick bath in hot oil, and it’ll crisp up immediately.
- Pork balls: Pork and fish balls can be sourced at Asian supermarkets in the frozen section.
- Chili paste oil: Just for color, totally optional.
Calories: 526kcal | Carbohydrates: 55g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 36mg | Sodium: 2140mg | Potassium: 391mg | Fiber: 3g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg