Fresh Tom Yum Noodle Soup (Mi Tom Yum)

This is such a favorite of so many of us who has had the pleasure of enjoying those instant Mama Tom Yum ramen noodle while we were teenagers, well for some of us, we still do have those packages in our pantry. So today, I'm finally putting this recipe down for a more fresh version, with use of just a few ingredients. I think you'll love it for its awesome taste. Enjoy! 

RECIPE for 3 servings

1 quart of seafood broth
1 cup of coconut water
1 lb of jumbo shrimp, shell on and some head on
2 cups of straw mushroom, canned
4 tbs of tom yum paste
1 tbs of fish sauce
1 tbs of sugar
1 lime, slice into thin rounds
1 bunch of cilantro, chopped
1 handful of bean sprouts
1 large stalk of fresh lemongrass, bruised

1 package of fresh egg noodles, about 3-4 coils of noodle
1 tbs of shrimp paste, optional

Preparing the fresh noodle:
Have one small boiling pot of water. Use a strainer to submerge each noodle coil in the boiling water for a couple of secs. Repeat 3 times and set aside. (The video reference this method)

In a soup pot, add the tom yum paste and lemongrass to the seafood broth and coconut water, and let it come to a boil. Add in mushroom about 2 mins before the broth boils. Add in the shrimp at the boiling of the broth. Season with 1 tbs of fish sauce if desired. Give the pot a few stirs and turn off the heat after a couple of mins. The shrimp will continue to cook in the hot broth. Add in the chopped cilantro.

Make a bowl of noodle, sprouts, slices of lime and laddle the tom yum soup over. Top with more cilantro. Enjoy immediately.