Tom Yum Noodle Soup

For Basic Pork Stock:

  • 2 lb pork bones (or substitute chicken bones)
  • 5 cloves garlic, crushed
  • 5 cilantro roots
  • ½ tsp white peppercorns, cracked
  • top half of 2 lemongrass, cut into 2-inch pieces

For Ground Pork:

  • 2 Tbsp water
  • 200 g ground pork (or substitute ground chicken)
  • 1 tsp fish sauce

For Fried Garlic

  • 5 cloves garlic, chopped
  • 3-4 Tbsp vegetable oil


  • 8 tsp sugar
  • 8 tsp fish sauce
  • 4 Tbsp lime juice
  • 1/2 cup ground roasted peanuts
  • Roasted chili flakes* or regular chili flakes, to taste
  • 24 oz (720 ml) pork stock
  • 100g Asian-style fish cakes, thinly sliced (store bought)
  • 160 g fresh egg noodles (thin) or another noodle of your choice**
  • 1 1/2 cup bean sprouts
  • 1/2 cup chopped cilantro
  • Chili vinegar***

* If making your own roasted chili flakes, bake small dried Thai chilies at 300 F for 5-7 minutes or until the chilies darken slightly and smell smoky. Grind in a coffee grinder until fine. For citrusy chili flakes, you can bake a few kaffir lime leaves along with the chilies and grind it all together.

** I recommend choosing thin noodles for this soup. The given weight is for fresh egg noodles only; if you use another kind of noodles, the weight will be different. 

***Chili vinegar is an optional condiment, but it is always served with noodle soups in Thailand. To make, simply chop some Thai chilies and cover with white vinegar and let sit for 15 minutes to infuse before using.


Source Information:

Tom Yum Noodle Soup ก๋วยเตี๋ยวต้มยำ (guay tiew tom yum)