Soba Tom Yum Noodles

You know the thing I’ve been craving the most during this now almost year living in quarantine/pandemic/social-distancing … Noodles! And I mean authentic broth-y noodles that at first bite fill you with so much comfort, you don’t know what to do with yourself. And preferably Japanese or Thai noodles because those are my favorite, like the famed Momofuku noodles in New York City I’ve already set a date for myself whenever things are back in full. There aren’t too many authentic Thai/Japanese noodles places near me, and if there are, please, please share them with me. So in order to soothe that intense craving I’ve learned to make a few of these classic Asian dishes at home. Of course, like almost everything I cook or bake, I always put my own spin on it by replacing certain ingredients or cooking methods.

And that is exactly how this version of Chrissy Teigen’s Tom Yum Noodles came about. I had such an intense craving for spicy Thai Noodles I didn’t know what to do with myself, but particularly for something using Lemongrass. I have so much dried from the garden, but I often forget to use this beautiful herb other than as tea. Lemongrass is packed with special powers to relieve anxiety, pain, bloating, reduce cholesterol, boost red blood cells and lots more. I highly recommend, if you have a garden, grow a small pot of this treasure, it’s great to have on hand. And it’s wonderful to cook with, it’s a staple in many Southeast Asian dishes, but particularly in Thai Cuisine.

Lemongrass takes pretty much all of the credit for that light and aromatic character that is well-known and beloved in Southeast Asian cooking. I tell you the craving was so intense for Thai Noodles and Lemongrass that I didn’t stop thinking about it for a week straight, never really finding the right recipe to make…that is until I remembered why I had been craving them for so long — Chrissy Teigen and her constant mouthwatering Thai dishes she creates her with mother!!

In Chrissy’s Cravings she describes this Tom Yum Noodle recipe as one the most important in her life, and found it hard to write it, as Tom Yum is such a classic Thai dish; one with a bit of a mystery to its flavor complexity. This is in fact her mother, the equally witty Pepper’s recipe to whom she attests the intense spice level of helping her go into labor with Luna. I love when traditional recipes that represent our culture also come with such personal and funny stories.

This is surprisingly a very easy recipe to make. Flavor packed! I mean there are endless flavor profiles and deliciousness that these ingredients create. Yes, it is a dish that requires a bit of time, especially if you’re going the route of making your own chili paste or stock, like I did, but it is ABSOLUTELY worth it!

Tom Yum Noodles is the kind of dish that hugs every part of your body with comfort and love and pure bliss, all without feeling heavy or overwhelming; making your mind and tastebuds go for a joyride! But that is the beauty of Thai cooking and why it’s one of my favorite Asian cuisines {along with Japanese} because with simple, but flavor intense ingredients, that are almost all very good for you — they create dishes that are so rich in flavor that never leave you too full to eat more. In fact, they almost always leave you wanting more!

It should come as no surprise to you, that I’m finally sharing this amazing recipe with you during another one of those intense spicy Thai noodle cravings. So much so, that I’ve picked up some other Asian ingredients so that I can recreate this Tom Yum base into many noodle bowls that will fill my heart and soul…and stomach😋

This recipe is on the verrry spicy level…..so adjust the spice level to your preference or even try it without the spicy heat if you tend to avoid it.

Below is my take on Chrissy Teigen’s Tom Yum Noodle recipe with the ingredient swaps I made, along with Chrissy’s original recipe in case you want try the classic recipe, or if you feel like blending our two recipes to create your own delicious version.

Heads up, this dish will stay with you, and I’m quite certain it might just become a staple of yours as it has for me! Enjoy!

{Makes 4 to 6 Servings}

Ingredients

1 – Fish Bouillon Cube {Chrissy’s Recipe uses :: 2 Chicken Bouillon Cubes}

4 cups Fish/Seafood Stock + 4 cups Water {8 Cups of ONLY Water can be used — I had fish seafood stock already in the freezer + chose to incorporate that, hence the use of only 1 Bouillon}

2 – Piri Piri Peppers, to taste {Chrissy’s Recipe uses :: 8 Fresh Thai Bird Chiles, which are very hot}

1 teaspoon – Habanero Chili Paste, to taste {I used a homemade recipe similar to this one, with the addition of mango — Chrissy’s recipe doesn’t include this as her’s uses several hot Thai Chiles, so use whatever spicy heat you’d like}

1 – Garlic Clove, smashed {Chrissy’s Recipe uses :: 4 Garlic Cloves, halved}

2 inch – Fresh Ginger, chopped into large chunks {Chrissy’s recipe only uses 1 inch Fresh Ginger, with the addition of :: 1 Shallot cut into 1/2 inch pieces + }

1 stalk – Lemongrass, cut into 2 inch pieces + smashed {I used Dried Lemongrass, but this is an essential ingredient to this recipe + Thai cuisine}

1 heaping tablespoon – Dried Thai Basil, rubbed between palms to release flavors {Chrissy’s recipe doesn’t use Ginger, instead it uses :: 3 Kaffir Lime Leaves, with the central vein removed}

2 cups – Baby Bella Mushrooms, sliced {Chrissy’s recipe uses :: 1-15 oz can of Straw Mushroom, drained + rinsed}

1/2 – Red Bell Pepper, thinly sliced {Chrissy’s recipe uses :: 12 Cherry Tomatoes, lightly smashed}

6 to 8 ounces – Soba Noodles {Chrissy’s recipe uses :: 2-3 oz Instant Ramen packets w.o the Flavor Seasonings}

1 cup – Peas, thawed {Chrissy’s recipe, as well as the traditional, does not use Peas}

1 pound – Jumbo Shrimp, peeled + deveined + heads in tact {the shrimp heads add more flavor}

Fresh Ground Pepper, to taste {not included in Chrissy’s Recipe}

1 teaspoon – Low Sodium Soy Sauce {Chrissy’s Recipe uses :: 1 Tablespoon Fish Sauce}

1 to 2 tablespoons – Sesame Oil, to taste, plus more for serving {not included in Chrissy’s Recipe}

Fresh Cilantro, chopped for serving

Lime Wedges, for serving

Recipe

In a large 4-qt saucepan, bring the stock and water {of just the water if only using} and the bouillon cube to a boil. In the meantime, in a mortar, mash the piri piri/chile peppers with the garlic until pulverized {or pulse in a food processor or chop very finely, making sure you use gloves or wash your hands several times}.
Add you chili/garlic paste to the boiling liquid, along with the soy sauce {or fish sauce if using}, sesame oil, lemon grass, Thai basil, ginger, mushrooms, red bell pepper and fresh ground pepper. Return to a boil, then reduce the heat and simmer for 20 minutes with completely covered, allowing the flavors to infuse.
Add in the soba noodles, cook for 1 minute, then add in the shrimp and simmer until cooked through {about 4 to 5 minutes}. Adjust seasoning as needed.
Remove the lemongrass, stir in a few chopped cilantro leaves and remove from heat. Serve in bowls, sprinkled with more fresh cilantro, a drizzle of Sesame Oil and a squeeze of your lime wedge.

Soba Tom Yum Noodles