Tom Yum Noodle Soup

Ingredients

1 packaged egg noodles or instant noodles

1 ¼ cups water

1 stalk lemongrass, white part only, pounded and bruised

5-6 kaffir lime leaves, bruised

4-5 slices fresh galangal/ginger

½ small tomato, cut into 3 to 4 wedges

6 medium-sized shrimp, shelled and deveined

6 canned straw mushrooms or fresh oyster mushrooms, cut into halves

1 ½ tbsp Nam Prik Pao, Thai roasted chili paste

½ tbsp fish sauce or to taste

3 dashes chili powder

1 ½ tbsp lime juice

cilantro leaves, for garnishing

Prepare the noodles according to package instructions. Usually it takes about 5 minutes. Drain the noodles, rinse with cold water and set aside in a serving bowl.
At the same time, bring the water to boil in another small pot. Add in all the aromatics, follow by the shrimp, mushrooms, and nam prik phao. Keep boiling until the shrimp is cooked through. Add the fish sauce and chili powder. Turn off the heat, add in the lime juice. Stir to combine well.
Pour the Tom Yum soup over the noodles and topped with some cilantro leaves. Serve immediately.