Tom Yum Seafood with Egg Noodles

    • Published October 18, 2025
    • Author Bell V’Kit
    Tom yum seafood with egg noodles (ต้มยำทะเลบะหมี่ไข่): chewy egg noodles with prawns, squid, mushrooms, and fresh herbs in a spicy-sour, tom yum goong–style broth.

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    Total : 35 min
    Spice Level : Mild (adjustable)
    Skill Level : Intermediate
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    What is Tom Yum Seafood with Egg Noodles?

    Tom Yum Goong (ต้มยำกุ้ง) is a hot and sour shrimp soup that captures the essence of Thai cooking. It’s fragrant with lemongrass and kaffir lime, sharp with lime juice, and warm with chili heat. Basically, it's the kind of broth that clears your head and makes your lips tingle in the best way.

    It’s no wonder tom yum goong has found its place in the hearts of foodies around the world and continues to be a common fixture in Thai restaurants, street food stalls, and homes in Thailand.

    For this recipe, I’ve taken the classic Thai shrimp soup and turned it into a tom yum seafood with egg noodles (tom yum goong bamee kai, ต้มยำกุ้งบะหมี่ไข่)—a complete one-bowl, hearty noodle dish that’s comforting, satisfying, and perfect for lunch or dinner.

    Tom yum seafood with egg noodles combines everything Thai food lovers crave about tom yum: bright, tangy, and slightly creamy flavors, with springy egg noodles and fresh seafood like Thai prawns and squid. The broth is infused with essential Thai herbs and aromatics like galangal, lemongrass, kaffir lime leaves, and coriander root, all simmered to release their full fragrance.

    To deepen the flavor, I use Thai chili paste (nam prik pao), fish sauce, and lime juice to hit the perfect balance of sweet, salty, sour, and spicy, the defining flavor profile of authentic tom yum soup. A splash of evaporated milk adds a subtle creaminess without overpowering the sharp citrus notes.

    Every spoonful brings contrast: tender seafood, chewy noodles, and a broth that’s both rich and refreshing. It’s the kind of Thai noodle soup that wakes up your senses: warm, aromatic, and deeply satisfying from the first bite.

      Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
      Happy cooking!

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      Why You'll Love This Dish

      • All-in-one comfort bowl – Protein, carbs, and veggies come together in one hearty, balanced meal. No side dishes needed.
      • Classic Thai flavor in noodle form – Everything you love about tom yum goong: spicy, sour, salty, and a little creamy.
      • Aromatic and refreshing – Infused with lemongrass, galangal, and kaffir lime leaves, each spoonful bursts with authentic Thai fragrance.
      • Customizable spice and richness – Adjust chili heat and evaporated milk to your liking. Make it fiery and creamy or bright and tangy.
      • Quick yet impressive – Despite its complex flavor, the whole dish comes together in about 35 minutes. Perfect for weeknights or casual entertaining.
      • Light but deeply satisfying – It’s comforting and flavorful without feeling heavy, a perfect pick-me-up meal any time of day.

      Shopping Checklist (Ingredients & Equipment)

      Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

      Seafood

      [] | 400g black tiger prawns – 6 large prawns | (deveined)
      [] | 200g squid| (cleaned and sliced)

      Base & Broth

      [] 2 tbsp chili oil
      [] | 6 shallots | (peeled)
      [] |80g galangal | (sliced)
      [] |70g lemongrass | (smashed and cut into 1-inch pieces)
      [] 3 coriander roots (about 10g)
      [] 1000 ml chicken stock
      [] 4 tbsp fish sauce
      [] 3 tbsp Thai chili paste (nam prik pao)
      [] 160g Shimeji mushroom

      Final Aromatics & Flavor

      [] |5 red bird’s eye chilies | (pounded)
      [] |3 green bird’s eye chilies |(pounded)
      [] |8 kaffir lime leaves |(torn in half)
      [] |20g sawtooth coriander |(sliced)
      [] |4 tbsp lime juice | (adjust to taste)
      [] |6 tbsp evaporated milk |(adjust to taste)

      Noodles & Garnish

      [] 250g fresh egg noodles
      [] fresh cilantro
      [] lime wedges
      [] extra chili oil

      [{

      Equipment


      [] Medium or large soup pot (3–4 liters capacity)
      [] Small saucepan or pot (for boiling noodles)
      [] Strainer or colander (for draining noodles)
      [] Ladle (for pouring soup)


      }]

      Ingredient Highlight: Lemongrass (ตะไคร้ - Ta Khrai)


      Why Lemongrass Matters in Tom Yum Seafood with Egg Noodles

      Lemongrass, or ta khrai, is one of the essential Thai aromatics that gives Tom Yum Seafood with Egg Noodles its signature brightness and citrusy fragrance. When gently bruised and simmered, it releases natural oils that infuse the broth with a clean, lemony aroma, perfectly balancing the spiciness of chili and the tang of lime. Its fresh, zesty notes cut through the richness of the seafood and chili paste, bringing a light, refreshing finish that makes Tom Yum feel vibrant and deeply Thai.

      In Thai cooking, lemongrass isn’t just an herb. It’s a foundation of flavor. From soups and curries to marinades and teas, it delivers that unmistakable fresh-meets-spicy harmony that defines Thai cuisine.

      Nutritional & Health Benefits
      • High in antioxidants that help fight inflammation and protect cells
      • Traditionally used to aid digestion and relieve bloating
      • Known to support detoxification and promote circulation
      • Naturally low in calories but full of essential oils that energize the body

      Tips Before You Start

      • Brighten the flavor. Add lime juice and chilies last – Lime juice and pounded chilies should go in off-heat to preserve freshness and heat. Boiling dulls both.

      • Use fresh aromatics – Fresh galangal, lemongrass, and kaffir lime leaves are key. They bring the citrusy brightness that dried or frozen ones can’t match.

      • Achieve the signature Thai flavor balance – A good tom yum has, sour from lime juice, spicy from fresh chilies, salty from fish sauce, sweet and smoky from Thai chili paste.

      • Deepen your broth with light stock – A light prawn, fish or chicken stock gives more depth than plain water.

      • Keep noodles springy. Cook them separately – Cook and rinse noodles in a separate pot to prevent them from turning mushy in the hot soup.

      • Adjust richness to your liking – Want a creamy version? Add more evaporated milk. For a lighter broth (non-creamy tom yum nam sai style). Skip evaporated milk entirely, increase lime juice slightly, and add a few extra chilies for brightness.
      Tom Yum Seafood with Egg Noodles
      Tom yum seafood with egg noodles (ต้มยำทะเลบะหมี่ไข่): chewy egg noodles with prawns, squid, mushrooms, and fresh herbs in a spicy-sour, tom yum goong–style broth.
      Servings : 3
      Spice Level : Mild (adjustable)
      Skill Level : Intermediate
      Prep : 25 min
      Cook : 10 min
      Total : 35 min
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      Ingredients

      Seafood

      [] | 400g black tiger prawns – 6 large prawns | (deveined)
      [] | 200g squid| (cleaned and sliced)

      Base & Broth

      [] 2 tbsp chili oil
      [] | 6 shallots | (peeled)
      [] |80g galangal | (sliced)
      [] |70g lemongrass | (smashed and cut into 1-inch pieces)
      [] 3 coriander roots (about 10g)
      [] 1000 ml chicken stock
      [] 4 tbsp fish sauce
      [] 3 tbsp Thai chili paste (nam prik pao)
      [] 160g Shimeji mushroom

      Final Aromatics & Flavor

      [] |5 red bird’s eye chilies | (pounded)
      [] |3 green bird’s eye chilies |(pounded)
      [] |8 kaffir lime leaves |(torn in half)
      [] |20g sawtooth coriander |(sliced)
      [] |4 tbsp lime juice | (adjust to taste)
      [] |6 tbsp evaporated milk |(adjust to taste)

      Noodles & Garnish

      [] 250g fresh egg noodles
      [] fresh cilantro
      [] lime wedges
      [] extra chili oil

      [{

      Equipment


      [] Medium or large soup pot (3–4 liters capacity)
      [] Small saucepan or pot (for boiling noodles)
      [] Strainer or colander (for draining noodles)
      [] Ladle (for pouring soup)


      }]

      1. Prep

      [] Devein the prawns.
      [] Clean the squid, then slice into bite-sized pieces.

      2. Cook the soup

      [] In a pot, heat 2 tbsp of chili oil over medium heat. Add shallots, galangal, lemongrass, and coriander root. Stir-fry until fragrant.
      [] Pour in the chicken stock. Bring to a boil.
      [] Add fish sauce and Thai chili paste. Stir to dissolve.

      2. Add mushrooms and seafood

      [] Add mushrooms.
      [] Add prawns and squid. Skim off any foam or bubbles that rise to the surface. Cook until the seafood is just done (2–3 minutes).
      [] Turn off the heat. Stir in the pounded chilies, kaffir lime leaves, sawtooth coriander, lime juice, and evaporated milk. Adjust to taste.

      3. Prepare the noodles

      [] Boil fresh egg noodles in a separate pot for 1 minute.
      [] Drain and place into serving bowls.

      4. Plate and serve

      [] Pour the hot tom yum soup over the noodles.
      [] Garnish with prawns, squids, mushroom, fresh cilantro, lime wedges, and a final drizzle of chili oil.

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      FAQs

      What’s the difference between Tom Yum Goong and Tom Yum Goong Egg Noodles?

      Tom Yum Goong is the classic hot and sour Thai shrimp soup. The noodle version simply adds egg noodles to make it a heartier, one-bowl meal, while keeping the same bold, tangy broth and fresh aromatics.
      Can I use other types of noodles instead of egg noodles?

      Yes! Egg noodles give a nice chew and richness, but you can also use rice noodles (sen lek or sen yai), instant noodles, or even glass noodles. Each will soak up the broth a little differently.
      Why add evaporated milk?

      The evaporated milk creates the “creamy” (nam khon) style of tom yum, giving the soup a slightly richer texture while keeping that bright, sour, and spicy balance. It’s not heavy like coconut milk. It's smooth and comforting.
      Can I make it without seafood?

      Absolutely. You can use chicken, tofu, or even just vegetables. The key is in the tom yum base, which is a mix of lemongrass, galangal, kaffir lime leaves, lime, and chili paste.
      Is Tom Yum Noodles very spicy?

      Traditionally, it’s moderately spicy, but you can easily adjust the heat. Start with a few chilies, taste, and add more if you like. The sourness and creaminess help balance the spice beautifully.
      Can I eat all the herbs in Tom Yum?

      The big aromatics — lemongrass, galangal, and kaffir lime leaves — are used to flavor the broth, not to eat. They’re tough and fibrous, meant to infuse aroma and depth into the soup. Thais usually leave them in the bowl and push them aside while eating.

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