Thai Shrimp Tom Yum Ramen
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Thai hot and sour soup filled with shrimp, tomatoes, onions, and mushrooms and served with ramen. This Thai Shrimp Tom Yum Ramen is perfect for chasing away the cold winter chills.
  • 3 stalks lemongrass, about 2 inch long apiece
  • 3 kefir lime leaves
  • 3 cups chicken broth
  • 1 cup sliced mushroom
  • 1 large oyster mushroom, sliced
  • 1 medium onion, sliced
  • 1 14.5 oz can diced tomatoes
  • Juice of 2-3 limes
  • 1½ tablespoons chili paste with soya bean oil
  • 4 tablespoons fish sauce
  • 1 tablespoon granulated sugar
  • 1 Thai chili pepper, sliced
  • 2 servings of ramen, fresh or instant with seasoning removed
  1. In a medium sized pot, add lemongrass, kefir lime leaves, and chicken broth over medium heat. Allow the broth to come to a simmer. Then add sliced white mushrooms, oyster mushrooms, and onions. Let it simmer for about 10 minutes until the ingredients become tender.
  2. Pour the diced tomatoes and lime juice into the soup. Stir in chili paste with soya bean oil, fish sauce, and granulated sugar. Add sliced Thai chili pepper. Stir to incorporate all the ingredients. Allow the soup to simmer for another 5 minutes.
  3. Taste the soup, and adjust the flavor to taste. If the soup is too sour, add a little bit of sugar to help balance it out. If the soup isn’t sour enough, add more lime juice as needed.
  4. When about ready to serve, add the shrimp and cook until the shrimp has turned reddish orange and no longer appears translucent.
  5. In a small pot, cook the ramen according to the directions on the package. Drain the ramen and divide between two bowls. Use a ladle to divide the soup between the two bowls.
  6. Serve the Thai Shrimp Tom Yum Ramen warm.
Recipe by Cooking with a Wallflower at