I am feeling extremely accomplished with this recipe right here! The idea of creating my own Tom Yum Soup started floating around my head years ago after trying it for the first time at my favorite Thai restaurant. After several visits back over the years, I've built a close relationship with the lovely family that owns and operates this fantastic establishment. Not only have they been kind enough to let me pick their brains on how to create this soup on my own, they have also provided me with some fresh, homegrown ingredients to use while I started my experimenting. After gathering all their expert and authentic advice, I started my brainstorming and the rest was up to me. It took a few trials and trips to the oriental market, but I eventually came up with the perfect recipe! Which is what I have to share with you here. I have always enjoyed cups of this soup, either with chicken or shrimp, but this time I was really in the mood for a big bowl of it. I thought, what better way than a big bowl of Tom Yum Chicken Noodle Soup version. I did make a batch adding shrimp in the end, which of course is just as delicious, but if you are looking for something a little more hearty, add the noodles and serve yourself a nice big bowl! Enjoy and have fun with this, I know I did!

Find your local oriental market to pick up key ingredients like: lemongrass, galangal, Thai chilies, fish sauce, rice noodles and Nam Prik Pan (Thai chili sauce).

Ingredients

• 7 cups of water

• 1 cup chicken stock

• sea salt

• 4 skinless chicken thighs, bone in

• 4 cloves of garlic, smashed

• 4 fresh Thai chilies, sliced in half and then smashed

• 4 stalks of lemongrass, smashed

• galangal, about 1 inch chunk

• sliced button mushrooms

• cherry tomatoes, keep whole or slice in half

• green onions (scallions), sliced

• handful chopped fresh cilantro

• 4-5 limes

• 2 teaspoons of fish sauce

• 1 tablespoon of a Thai chili paste called, Nam Prik Pan

• rice noodles

Instructions

1. Smash your lemongrass, garlic and Thai chilies to bruise them which helps release more flavor into your liquid while it simmers. No need to peel the galangal, just roughly cut into a few pieces. Set these items aside.

2. In a large pot, bring the water and one cup of stock to a rapid boil.

3. While you wait for it to boil, start cleaning your chicken, remove as much fat as you can. Generously rub each piece all over with sea salt. Set aside.

4. Once your liquid is at a rapid boil, add the lemongrass, garlic, chili, and galangal. Keep it boiling for about 2 minutes, then carefully add the chicken to the boiling water. Slightly cover with lid and lower heat, let simmer on low for 40 minutes.
   In the meantime, juice the limes making sure to get at least 1/4 cup of juice.

5. Also during this time, cook your rice noodles in boiling water for about 6 minutes. Strain and set aside.

6. After the 40 minutes, turn off the stove. Transfer the chicken to a plate, shred its meat off the bone and set aside.

7. Using a mesh strainer and a large bowl, pour the broth into the bowl through the strainer and discard everything it collects.

8. Transfer the broth back to the pot and place over medium-low heat, add the fish sauce and chili paste, stir, let cook for another 2 minutes. Turn off heat.

9. Then add in your lime juice, mushrooms, and tomatoes.

10. Distribute rice noodles into individual bowls.Ladle broth into each bowl.

11. Add in pieces of shredded chicken, sprinkle some scallions and cilantro over top.

12. Serve immediately.

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