Name: Tom Yum Mama Noodles Shrimp: Quick & Creamy Thai Delight Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2.5 cups Water (use filtered water for best taste); 2 packs Tom Yum Instant Noodle Mama Brand (can substitute with preferred ramen); 0.5 tablespoon Fish Sauce (soy sauce for vegetarian alternative); 1 tablespoon Fresh Lime Juice (fresh lime is crucial for flavor); 1 stalk Lemongrass, finely chopped (can be left out if unavailable); 4-5 slices Galangal (can replace with ginger); 2 leaves Kaffir Lime Leaves (substitute with lime zest if necessary); 1 tablespoon Thai Chili Paste (adjust quantity to taste); 1-4 Fresh Chilies (adds heat; use as desired); 10 pieces Shrimp, deveined (large shrimp such as black tiger or jumbo recommended); 0.5-1 cup Oyster Mushrooms (can substitute with button mushrooms); 3 tablespoons Evaporated Milk (coconut milk as a suitable dairy-free substitute); 1 teaspoon Evaporated Milk

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Introduction

Tom Yum Mama Noodles with Shrimp is a quick and creamy Thai delight that brings bold, tangy flavors to your table in under 30 minutes. This comforting soup combines spicy, sour, and savory notes with tender shrimp and a rich broth, perfect for a satisfying meal any day of the week.

A bowl filled with a spicy orange-red broth holds a nest of curly, light yellow noodles as the base layer. On top, there are several whole cooked shrimp, including one large shrimp with its head, bright pink-orange in color, placed prominently at the left side. Scattered green coriander leaves add a fresh touch, while halved lime pieces, their bright green and light yellow pulp visible, sit on the right side and near the middle, adding a contrasting pop of color. Thin slices of red chili peppers are lightly spread over the noodles. The bowl is white with a fine black abstract pattern inside the rim. The dish is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 cups filtered water
2 packs Tom Yum Instant Noodle (Mama brand recommended, or substitute with preferred ramen)
0.5 tablespoon fish sauce (use soy sauce for a vegetarian alternative)
1 tablespoon fresh lime juice
1 stalk lemongrass, finely chopped (optional)
4-5 slices galangal (can replace with ginger)
2 kaffir lime leaves (substitute with lime zest if necessary)
1 tablespoon Thai chili paste (adjust to taste)
1-4 fresh chilies (use based on desired heat level)
10 large shrimp, deveined (black tiger or jumbo shrimp recommended)
0.5-1 cup oyster mushrooms (substitute button mushrooms if needed)
3 tablespoons evaporated milk (or coconut milk for dairy-free option)
1 teaspoon evaporated milk for finishing

Instructions

Step 1: In a large pot, bring 2.5 cups of filtered water to a rapid boil.
Step 2: Add the seasoning sachets from the noodle packs, fish sauce, lemongrass, galangal, kaffir lime leaves, Thai chili paste, and fresh chilies. Let the broth simmer for 2-3 minutes to meld the flavors.
Step 3: Gently add the shrimp and mushrooms into the pot. Cook for 2-3 minutes until the shrimp turns pink and opaque.
Step 4: Pour in the evaporated milk, add the instant noodles, and stir in fresh lime juice. Stir gently until the noodles are fully cooked.
Step 5: Ladle the soup into bowls, top with shrimp and mushrooms, and garnish with green onions or cilantro if desired. Serve hot.

Tips & Variations

Use fresh lime juice for the best authentic flavor and tangy brightness.
Adjust the amount of chili paste and fresh chilies to control the spice level.
For a vegetarian version, substitute fish sauce with soy sauce and omit shrimp, adding tofu instead.
Coconut milk can be used in place of evaporated milk for a dairy-free option with a tropical twist.
If galangal or kaffir lime leaves are unavailable, ginger and lime zest provide good flavor substitutes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the shrimp from becoming tough. To maintain freshness, avoid storing cooked noodles for too long as they may become soggy.

How to Serve

A white bowl filled with three large orange prawns resting on top of bright yellow noodles soaked in a rich, reddish-orange broth, with visible green vegetables and herbs scattered around. On the right side, a bunch of fresh green basil leaves adds a touch of freshness. Dark chopsticks lift a bundle of curly noodles above the bowl, showing their thick, springy texture. The bowl sits on a dark cloth that contrasts with the white marbled surface beneath. A lime wedge is placed near the bowl’s edge, with a red chili and green pepper peeking into the frame from the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of Mama instant noodles?

Yes, you can substitute with your preferred ramen or thin rice noodles. Just adjust the cooking time as needed to avoid overcooking.

Is there a vegetarian alternative for the shrimp in this recipe?

Absolutely. Replace shrimp with firm tofu or additional mushrooms and use soy sauce instead of fish sauce for a vegetarian-friendly dish.