Thai
Kuai Tiao Tom Yum
A Thai street-style tom yum noodle soup with clear pork broth, springy rice noodles, minced pork, fish balls, lime, roasted chili, crushed peanuts, and garlic oil. The soup is seasoned in each bowl so it tastes bright, hot, savory, and lightly sweet.
Watch it madePailin's Kitchen · 11:50
Ingredients
- Sen lek rice noodles160g
- Pork neck bones or pork ribs500g
- Water1.5 liters
- Daikon, peeled and sliced120g
- Cilantro roots, bruised3 roots
- Garlic cloves, bruised4 cloves
- White peppercorns, crushed1 tsp
- Light soy sauce1 tbsp
- Salt1/2 tsp
- Rock sugar or granulated sugar1 tsp
- Ground pork120g
- Lean pork, thinly sliced100g
- Fish balls or pork balls, halved8 pieces
- Bean sprouts1 cup
- Chinese morning glory or choy sum, cut into 5 cm pieces1 cup
- Fish sauce2 tbsp
- Fresh lime juice3 tbsp
- Sugar2 tsp
- Roasted Thai chili flakes1-2 tsp
- Roasted peanuts, finely crushed3 tbsp
- Fried garlic with garlic oil2 tbsp
- Scallions and cilantro, chopped1/4 cup
Method
- Soak the rice noodles in room-temperature water for 20-30 minutes until pliable, then drain well.
- Rinse the pork bones, place them in a pot with the water, and bring to a gentle boil while skimming off any foam.
- Add the daikon, cilantro roots, garlic, white peppercorns, light soy sauce, salt, and rock sugar, then simmer gently for 1 hour until the broth is clear and savory.
- Strain the broth if desired, return it to the pot, and keep it at a bare simmer.
- Drop the fish balls into the simmering broth and cook until heated through.
- Pinch the ground pork into small loose clumps, add it to the broth, and cook until just done.
- Briefly blanch the sliced pork in the broth until cooked, then lift it out with the fish balls and minced pork.
- For each serving bowl, add 1 tbsp fish sauce, 1 1/2 tbsp lime juice, 1 tsp sugar, 1/2-1 tsp roasted chili flakes, 1 1/2 tbsp crushed peanuts, and 1 tbsp fried garlic with garlic oil.
- Blanch half the noodles in boiling water for 20-30 seconds until tender, then blanch half the bean sprouts and greens for a few seconds.
- Transfer the noodles and vegetables to a seasoned bowl and repeat with the second portion.
- Ladle hot broth into each bowl and stir well so the lime, fish sauce, sugar, chili, peanuts, and garlic oil season the soup.
- Top each bowl with minced pork, sliced pork, fish balls, scallions, and cilantro, then serve immediately with extra lime, fish sauce, sugar, and chili flakes on the side.
Common questions
Can I substitute the pork neck bones or ribs with something else for the broth?
Yes. Pork shoulder bones, neck bones, or even a mix of bones and a few meaty pork trimmings work well. Avoid using only lean meat, since the broth will taste thinner and less rich.
How long does it take to make the broth and noodles without rushing it?
Plan on about 1 hour for the broth, plus 20-30 minutes to soak the noodles. The final topping and bowl assembly takes only a few minutes once everything is prepped.
What are the most common mistakes when making kuai tiao tom yum?
The biggest mistakes are boiling the broth too hard, which makes it cloudy, and overcooking the pork, fish balls, or noodles. Also avoid adding the lime juice too early; it should go into each bowl at the end.
Can I store leftovers, and how should I reheat them?
Store broth, noodles, and toppings separately if possible. Refrigerate up to 3 days. Reheat the broth gently, then add the pork and fish balls just until hot. Rinse noodles briefly in hot water before serving.
How should I serve it for the best flavor and texture?
Serve the noodles in bowls, ladle over hot broth and toppings, then finish with lime juice, fish sauce, sugar, chili flakes, peanuts, and fried garlic. Add bean sprouts right before eating so they stay crisp.