Kuai Tiao Nam Tom Yum

Nutrition · per serving

Steps

1. 1

   Bring a kettle or small pot of water to a boil for the noodles. At the same time, put the water, lemongrass, galangal, kaffir lime leaves, fish sauce, sugar, and half of the lime juice into a saucepan. Bring to a brisk boil over high heat, then reduce to a lively simmer for 5 minutes so the broth extracts the aromatics quickly.

   1 litre water2 stalks (about 40 g) lemongrass, tough outer layers removed and stalk bruised, cut into 5 cm pieces20 g galangal, thinly sliced4 leaves kaffir lime leaves, torn2 tbsp fish sauce2 tbsp lime juice1 tsp sugar
2. 2

   While the broth simmers, soak or blanch the dried rice noodles in the boiling water according to packet timing until just tender. Drain well; they should still have a little bite because they will soften further in the hot soup.

   120 g dried rice noodles
3. 3

   Add the mushrooms to the simmering broth and cook for 2 minutes. Add the bok choy and cook for 1-2 minutes more, just until the stems are crisp-tender and the leaves wilt. Taste the broth and balance it with the remaining lime juice if you want it brighter.

   120 g shiitake or oyster mushrooms, sliced150 g bok choy, trimmed and halved lengthwise2 tbsp lime juice
4. 4

   Divide the drained noodles between 2 bowls. Ladle over the hot broth and vegetables, leaving the lemongrass and galangal in the pot if you prefer easier eating, or adding them for extra aroma.

   120 g dried rice noodles2 stalks (about 40 g) lemongrass, tough outer layers removed and stalk bruised, cut into 5 cm pieces20 g galangal, thinly sliced4 leaves kaffir lime leaves, torn120 g shiitake or oyster mushrooms, sliced150 g bok choy, trimmed and halved lengthwise
5. 5

   Finish with spring onions, coriander, sliced chilli, and lime wedges. Serve immediately while steaming hot.

   2 spring onions, thinly sliced10 g fresh coriander leaves1 small red chilli, thinly sliced2 wedges lime wedges

Origin & History

Light aromatic noodle soups are common across Thailand, where rice noodles are paired with clear broths and bright herbal flavours. This version draws on the classic Thai balance of salty, sour, and fragrant notes from fish sauce, lime, lemongrass, galangal, and kaffir lime leaf, adapted into a quick home-style bowl.