Bami Tom Yum

Short Description

Bami Tom Yum is a delicious Thai noodle dish made with egg noodles served in a spicy and sour tom yum style. It can be enjoyed as a soup or in a dry version, both bursting with fresh herbs, tangy lime, and chili heat.

Why You’ll Love This Recipe

You will love this recipe for its perfect balance of flavors: spicy, tangy, and fragrant. The soft, chewy egg noodles pair beautifully with the bold tom yum broth or seasoning, creating a dish that is comforting, refreshing, and satisfying at the same time. It is quick to make, versatile, and easily adaptable to your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Broth (soup version):

• Lemongrass stalks, smashed

• Kaffir lime leaves, torn

• Galangal slices

• Thai chili peppers or chili paste

• Lime juice

• Fish sauce

• Chicken or shrimp stock

For the Noodles:

• Bami (Thai egg noodles)

Optional Add-Ins / Toppings:

• Shrimp, ground pork, fish balls, tofu, or mushrooms

• Garlic oil and fried garlic

• Sugar

• Chili flakes or paste

• Cilantro for garnish

Directions

1. Make the broth (for soup version): Simmer lemongrass, galangal, and kaffir lime leaves in stock until aromatic. Stir in chili paste, fish sauce, and sugar. Add lime juice before serving.

2. Cook the noodles: Boil egg noodles until tender. Drain if making the dry version, or add directly into the broth for soup.

3. Assemble the dish:

   • Soup version: Place noodles in bowls, ladle the hot tom yum broth over, and top with your choice of protein and garnish.

   • Dry version: Toss cooked noodles with garlic oil, chili paste, and seasonings, then add protein and toppings. Serve with broth on the side if desired.

Servings and Timing

• Serves 4

• Preparation time: 20 minutes

• Cooking time: 40 minutes

Variations

• Creamy version: Add evaporated milk or coconut milk for a richer flavor.

• Protein options: Use shrimp, pork, tofu, or mushrooms depending on preference.

• Dry style: Skip the broth and toss noodles with tom yum seasoning for a quick, flavorful meal.

Storage / Reheating

• Broth: Refrigerate for up to 2 days or freeze for longer. Reheat gently before serving.

• Noodles: Keep separate from the broth to prevent sogginess. Reheat briefly in hot water or with a little oil in a pan.

• Leftovers: Combine just before eating for best texture and flavor.

FAQs

1. What is bami?

Bami refers to soft wheat-based egg noodles, commonly used in Thai cuisine.

2. What makes tom yum special?

Its balance of spicy, sour, salty, and slightly sweet flavors from herbs, lime, fish sauce, and chili.

3. Can I make it creamy?

Yes, by adding coconut milk or evaporated milk to the broth.

4. How do I cook the noodles?

Boil until tender, then drain. Toss with oil if using in the dry version to prevent sticking.

5. Can I use instant noodles instead?

Yes, instant noodles work well for a quick version of bami tom yum.

6. What proteins can I add?

Shrimp, pork, chicken, tofu, mushrooms, or fish balls are all popular choices.

7. How spicy is it?

You can control the heat by adjusting the amount of chili used.

8. Can I make it ahead of time?

Yes. Prepare the broth in advance and store separately from the noodles.

9. What if I cannot find traditional Thai herbs?

You can use dried lemongrass or lime zest as substitutes, though the flavor will be milder.

10. Is it a healthy dish?

Yes, especially the clear broth version, which is low in fat yet full of fresh herbs and flavors.

Conclusion

Bami Tom Yum is a vibrant and comforting Thai dish that combines chewy egg noodles with the bold, zesty flavors of tom yum. Whether served in a warming broth or tossed dry with seasonings, it is a versatile recipe that can be customized with your favorite proteins and spice level. Perfect for a quick meal that excites the taste buds.

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