Tom Yum Rice Noodle Soup Recipe (Sen Lek Tom Yum)

• 100g thin rice noodles
  
• 2 carrots (cut into halves)
• 2 tbsp coriander stalks
• 1 tbsp palm sugar
  
• 1 cup fishballs
• 100g minced pork
• 1/2 teaspoon salt
• 1 cup beansprouts
• 100g sliced pork
• 1 pork stock cube
• 1/2 teaspoon peppercorn
  

Seasonings (adjust according to your taste)

• 1/2 tbsp chilli pickled in vinegar
• 1 tbsp crushed peanuts
• 1 tbsp lime juice
  
• 1 tbsp fish sauce
  
• 1 tbsp chili flakes
  
• 1 tbsp sugar
• 1/2 tbsp dried cabbage
  

Garnishing (use as much or little as you like)

• fried garlic oil
• spring onion
• coriander

Special Cooking Equipment Used

• pot
  

Cooking instructions

Step 1: Soak 100g of thin rice noodles in some cold water so that the noodles are completely submerged.

Step 2: Now add 1 litre of water to a pot, and put in 2 carrots which have been cut into halves, 1/2 teaspoon of peppercorn, 2 tbsp of coriander stalks, 1 tbsp of palm sugar, 1/2 teaspoon of salt, and 1 pork stock cube. Heat on a high heat until the soup begins to boil, then lower to a medium heat and allow the soup to simmer whilst we prepare the noodles.

Step 3: Bring some water to the boil, then add the 100g of thin rice noodles that we soaked earlier, and boil until they are cooked. Once the noodles are done, coat a bowl with about 1/2 teaspoon of fried garlic oil and then spoon in a portion of noodles. 100g should yield two portions. Then mix the noodles with the fried garlic oil – doing this will help to stop the noodles from sticking to the bowl.

Step 4: Once the noodles are portioned out, add 1 cup of fishballs to the boiling water. We have used store bought fish balls this time, but you can use homemade ones if you prefer, I will link to our homemade fishballs recipe at the end of this video. So allow the fishballs to cook for about 5 minutes – you will know they are done once they float. When they are ready, scoop them out, and place half in each bowl of noodles.

Step 5: Now add 100g of sliced pork to the soup big pot of soup broth that has been simmering all this time. Once the sliced pork is cooked, add half of the pork to each of the 2 bowls of noodles. Also add 1/2 cup of beansprouts to each bowl.

Step 6: Now we need to make our seasoning. Add 1 tbsp of crushed peanuts, 1 tbsp of chilli flakes, 1 tbsp of fish sauce, 1/2 tbsp of vinegar that has had chilli pickled in it, 1 tbsp of lime juice, 1/2 tbsp of dried cabbage, and 1 tbsp of sugar to a bowl, and set aside.

Step 7: Then add about 1 ladle full of the soup broth that has been simmering, to a saucepan, and heat. Cook 100g of minced pork in the soup broth, then pour the cooked minced pork along with the ladle full of broth that we cooked it in, into the bowl of seasoning that we prepared earlier, and stir.

Step 8: Then add about 2 ladles of the soup broth to each bowl of noodles. When adding the broth, make sure you sieve it first so that none of the bits get into your bowl! We are just interested in the broth itself. Once thats done, pour over the seasoning sauce with minced pork that we made – again add half to each bowl of noodles.

Step 9: Last but not least, garnish your noodle soup with as much fried garlic oil, spring onion, and coriander as you would like, then serve and enjoy!