The perks of having a big brother who lives in Thailand include having access to the most authentic Thai curry pastes. I used a Tom Yum paste that my brother buys from the floating markets in Bangkok to make this glass noodle Tum Yum soup and its packed with flavour!
The best Tom Yum soup I ever had was a King prawn glass noddle Tom Yum made with coconut milk when I was in Bangkok a few years back. It was spicy and tangy and the prawns were huge! So this is my version, minus the prawns.
Having a good paste makes this dish extremely easy to make but you can buy pastes from most supermarkets or try making your own!
Here’s a link to a BBC Good Food Green Thai curry paste recipe
1 pack Rice noodles (any thickness you desire)
2 cloves garlic
1 lemongrass stalk
1tbsp of Tom Yum paste
1 pack of green beans
Handful of fresh coriander
1 tin of coconut milk
½ tsp Fish sauce (if you desire it, but there is often already some in the paste)
Juice of 1 lime
Fresh birds eye chilli’s (I added these as this particular Tom Yum paste isn’t very hot)
- Add a generous glug of oil to a large wok and once heated add the diced onion and sweat until translucent over a low-medium heat. Then add your garlic, finely chopped chilli, Tom Yum paste and lemongrass and fry the paste until it turns the oil a reddish colour and your kitchen is smelling amazing (around 5 minutes).
- Add the chopped carrots, coconut milk, fish sauce and the lime juice and bring this to a near boil, then turn the heat down and let it simmer for around 15-20 minutes.
- Now you can pour some boiling water over your rice noodles and let them sit in a bowl until they are soft but still have bite and hold their shape (my very thin vermicelli noodles only took around 3-5 minutes). Then drain the water and pop them in bowls ready to serve.
- Now add the green beans to the Tom Yum soup and let them cook for around 5 minutes then add the coriander and pour the hot soup over your noodles and Bon Appetit!