Kuay Teow Tom Yum

1. 1

   Prepare the Pork Broth

   Bring 2 liters of water to a boil in a large pot. Add pork bones, light soy sauce, salt, sliced onion, bruised coriander roots, bruised garlic cloves, and black peppercorns. When the broth comes to a boil, carefully skim off any impurities and foam that rise to the surface - this ensures a clear, clean-tasting broth. Reduce heat to low and let simmer gently for 90 minutes. The long simmer extracts maximum flavor from the bones. Reserve approximately 800ml (27 fl oz) of the finished broth for the soup.

   1h 30m

   Tips:

   • • Bruise aromatics by gently smashing them with the side of a knife to release their oils
   • • Skimming impurities is crucial for broth clarity
   • • Low and slow simmering prevents the broth from becoming cloudy
2. 2

   Cook the Ground Pork

   Bring a separate pot of water to a boil. Add the ground pork and blanch until fully cooked through - the pork should no longer be pink and will break apart into small pieces. Drain the cooked pork thoroughly using a fine mesh strainer or colander to remove excess water. Set aside.

   5m

   Tips:

   • • Stir the pork as it cooks to prevent clumping
   • • Properly draining prevents diluting the soup
3. 3

   Infuse the Broth with Tom Yum Aromatics

   Add the smashed lemongrass, smashed galangal slices, torn kaffir lime leaves, and smashed Thai bird chilies to the reserved pork broth. Simmer for 5-10 minutes to allow the 'tom yum trinity' of aromatics to infuse their citrusy, spicy flavors into the broth. These herbs should release their essential oils, creating the signature tom yum fragrance.

   10m

   Tips:

   • • Smashing the aromatics releases more flavor than slicing
   • • The aromatics are typically left in but not eaten
   • • Adjust chili amount based on your heat tolerance
4. 4

   Build the Tom Yum Soup Base

   Add the cooked ground pork to the aromatic-infused broth. Stir in the fresh lime juice, fish sauce, white sugar, crushed roasted peanuts, and optional chili paste oil. Taste and adjust the seasoning to achieve the classic Thai flavor balance: the soup should be hot (from chilies), sour (from lime), salty (from fish sauce), and slightly sweet (from sugar). Keep the soup warm over low heat.

   5m

   Tips:

   • • Always taste and adjust - Thai cooking is about balance
   • • Add lime juice last to preserve its bright flavor
   • • Start with less chili paste and add more to taste
5. 5

   Prepare the Noodles

   If using dried rice noodles, soak them in room temperature water according to package instructions until softened. Bring a large pot of water to a boil. Add the noodles and bean sprouts together, blanching until the noodles are tender but still have a slight bite (al dente). Fresh noodles will only need 1-2 minutes. Drain thoroughly.

   5m

   Tips:

   • • Don't overcook the noodles - they'll continue cooking slightly in the hot soup
   • • Blanching bean sprouts with noodles saves time and a pot
6. 6

   Season the Noodles

   While the noodles are still hot, toss them together with the blanched bean sprouts and garlic oil. The oil prevents the noodles from sticking together and adds aromatic flavor. Mix well to ensure even coating.

   2m

   Tips:

   • • Make garlic oil by frying sliced garlic in oil until golden
   • • Toss while hot for better oil absorption
7. 7

   Assemble and Serve

   Divide the oiled noodles and bean sprouts evenly among four serving bowls. Ladle the hot tom yum soup with ground pork over the noodles, distributing the pork and peanuts evenly. Garnish with your choice of toppings: soft-boiled eggs, fried wonton wrappers, fresh cilantro, pork balls, sliced liver, and green onions. Serve immediately while piping hot.

   3m

   Tips:

   • • Serve in wide, shallow bowls for the best presentation
   • • Have all toppings prepared in advance for quick assembly
   • • Eat immediately - noodles absorb broth and become soggy if left sitting

• •The 'tom yum trinity' of lemongrass, galangal, and kaffir lime leaves is essential for authentic flavor - don't skip these aromatics
• •Smashing herbs instead of just slicing releases more essential oils and creates a more aromatic broth
• •Balance is key in Thai cooking: taste and adjust the hot-sour-salty-sweet ratio to your preference
• •Use fresh lime juice rather than bottled for the brightest, most authentic sour flavor
• •Make extra pork broth and freeze it for quick tom yum noodle soup another day
• •At Thai street stalls, tom yum noodles are essentially regular noodle soup 'amped up' with lime juice, chili flakes, ground pork, and peanuts
• •Crushed roasted peanuts add essential texture and nutty richness to the soup
• •For a clearer broth, skim impurities carefully and maintain a gentle simmer rather than a rolling boil

• •
  som-tam
• •
  gai-yang
• •
  khao-niao
• •
  tod-man-pla

Guay Teow Tom Yum is steeped in Thai culinary history, representing Thailand's profound love affair with herby broths and soul-soothing spices. Tom yum itself is one of Thailand's most iconic soup styles, with 'tom' meaning 'to boil' and 'yum' meaning 'mixed' or 'spicy and sour salad.' The combination of tom yum with rice noodles evolved from Thailand's vibrant street food culture, where vendors would offer customers the option to turn any regular noodle soup into 'tom yum style' by adding lime juice, roasted chili flakes, ground pork, and roasted peanuts. This created an 'amped up' version of standard noodle soup that delivers bold, exciting flavors. The dish became a staple at noodle shops throughout Bangkok and Central Thailand, found everywhere from humble street stalls to local markets and restaurants. The aromatic foundation comes from what's known as the 'tom yum trinity' - lemongrass, galangal, and kaffir lime leaves - three herbs that Thai people strongly associate with tom yum and commonly use in various dishes and curry pastes. These aromatics help eliminate any unpleasant protein odors while adding bright, citrusy notes. Today, guay teow tom yum remains one of Thailand's most beloved noodle dishes, embodying the Thai philosophy of flavor balance and the creativity of street food culture.

Authentic guay teow tom yum achieves the classic Thai flavor balance of hot, sour, salty, and sweet through careful seasoning. The heat comes from Thai bird chilies and galangal (Thai ginger), the sourness from fresh lime juice, the saltiness from fish sauce, and subtle sweetness from a touch of sugar. The 'tom yum trinity' of lemongrass, galangal, and kaffir lime leaves is non-negotiable for authentic flavor - these three aromatics define tom yum's signature taste. In Thailand, these herbs are smashed rather than just sliced to release their flavorful essential oils. The broth should be made from simmering pork bones with aromatics for depth, not just water or instant stock. Crushed roasted peanuts are essential, providing nutty richness and texture. Ground pork is traditional, often supplemented with pork balls, sliced pork, or liver for variety. At street stalls, the dish is prepared quickly by adding tom yum elements to basic noodle soup, making it accessible and fast. The noodles are typically rice noodles (sen lek or sen yai) tossed in garlic oil to prevent sticking. Authentic versions avoid using tom yum cubes or instant pastes, which don't provide the same depth and freshness as properly prepared broth with fresh herbs. The soup should be served piping hot with various toppings on the side, allowing diners to customize their bowl. This dish represents Thai street food at its finest - bold, balanced, aromatic, and deeply satisfying.