Tom yum-style shrimp & noodles [Recipe]


Tom yum-style shrimp & noodles [Recipe]

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Reprinted from  Blue Apron

A Southeast Asian classic, tom yum is best known for its hot and sour qualities. A base of aromatics like chilies, galangal and makrut lime leaves combine to make the finished dish distinctly delicious. Here, we’re taking that foundation and running with it. Our version, made with traditional tom yum paste, is tempered by the smooth richness of coconut milk. Simmering the shrimp and fresh, tender noodles in the sauce infuses them with complex, balanced flavors. Topped with fresh herbs like cilantro and Thai basil, this dish is truly the definition of yum.

Makes 3 servings, about 575 calories per serving; cooking time: 15 to 25 minutes




  • 8 ounces shrimp
  • 1 pound tom yum noodles
  • ½ cup coconut milk powder
  • ⅓ cup peanuts
  • 2 cloves garlic
  • 1 bunch gai lan
  • 1 lime
  • 1 bunch cilantro
  • 1 large bunch Thai basil
  • 2 tablespoons tom yum paste
  • 1 1-inch piece ginger





1. Prepare the ingredients.

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic and ginger. Trim off the ends of the gai lan stems; roughly chop the gai lan. Quarter the lime. Pick the cilantro and basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a medium bowl, combine the coconut milk powder and a half cup of water; stir until smooth.


2. Cook the aromatics.

In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the garlic and ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the tom yum paste. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant.


3. Add the vegetables.

Add the gai lan, half the basil and 2 tablespoons of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the gai lan leaves have wilted.


4. Cook and add the noodles.

While the vegetables cook, add the noodles to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and transfer to the pan of aromatics and vegetables.


5. Finish the noodles.

Add the shrimp, coconut milk powder mixture and three quarters of a cup of water to the pan of vegetables and noodles. Cook, stirring frequently to coat the noodles in sauce, 2 to 4 minutes, or until the shrimp are cooked through. (Be careful not to boil the sauce, as the coconut milk powder mixture may separate.) Remove from heat and stir in the juice of two lime wedges.


6. Plate your dish.

Divide the finished noodles between bowls. Garnish with the cilantro, peanuts and remaining lime wedges and basil. Enjoy!


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