Tom Yam Noodle Soup with Pork, Ramen Eggs, Fried Garlic and Chile Vinegar

Tom yam soup is a Thai soup that can be made in many variations. This one has a rich pork and vegetable broth and is served with rice noodles, bean spouts, ramen eggs, seared pork, fried garlic, chile vinegar and garlic oil along with some herbs and scallions. It is full of flavor and can be customized at the table for each diner.

I made stock for this because I love having a super flavorful base for soups. I made it a day ahead so that making the soup was easy. You could use vegetable stock instead here and then flavor with whatever you are adding to it. I used pork tenderloin that I made sous vide and then seared. The great thing about this soup is that you can use any meat you have or seafood is great in it at well.

We are addicted to these ramen eggs which only take 7 minutes to make and are great in ramen or any type of Asian soup. I definitely recommend making the fried garlic and garlic oil for this, as it adds tremendous flavor to the soup. Just make sure to make that when you are going to eat it, as garlic in oil can grow botulism at room temp, so you don’t want it sitting around.

Tom Yam Noodle Soup with Pork, Ramen Eggs, Fried Garlic and Chile Vinegar

Savory tom yam soup with noodles, pork, eggs, fried garlic and chile vinegar

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Prep Time 1 day d 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 day d 1 hour hr

Course Lunch, Main Course, Soup

Servings 5 servings

Ingredients

  

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For the stock:

• 4 lbs pork backbone, neck bones, or ribs
• 1 tsp salt
• 1 small daikon peeled and cut into large chunks
• 5 scallions cut into large pieces
• 1 head garlic cloves separated and peeled
• 1 2 inch piece fresh ginger peeled
• 5 cilantro stems and leaves
• 1/4 tsp ground white pepper

For the chile vinegar:

• 1 cup white vinegar
• 4 red chiles stemmed and sliced – I used fresno
• pinch of salt

For the fried garlic and oil:

• 2 heads garlic cloves peeled and chopped
• 1 cup canola oil
• salt

For the pork:

• 1 small pork tenderloin
• 1 tsp salt
• 1/2 tsp 5 spice powder
• 2 tbsp soy sauce
• oil for searing

For the ramen eggs:

• as many eggs as you like
• optional soy sauce, rice vinegar, mirin to marinate

For the soup:

• 6 cups stock
• 1/4 cup fish sauce or more to taste
• 2 tbsp sugar more to taste
• 1/4 cup lime juice
• rice noodles cooked according to package
• fried garlic and oil
• chile vinegar
• seared pork
• ramen eggs
• cilantro
• sliced scallions
• mung bean sprouts

Instructions

 

For the stock:

• Bring the bones to a boil covered in water and boil for 5 minutes. Rinse in a colander in the sink and return to the pot and cover with clean water and the salt. Bring to a boil and reduce to a simmer. After an hour, add the rest of the ingredients and simmer for another hour. Strain broth through a fine mesh strainer and cool.

For the ramen eggs:

• Heat a pan of water to boiling with enough water to cover eggs by 1 inch. Reduce to a low boil. Add eggs straight from the fridge (they may crack slightly but most will be ok), and cook for 7 minutes exactly, then drain and run under cold water to chill. Peel. If you want to marinate them mix 1/2 cup soy sauce with 1/2 cup water and add a tbsp of rice vinegar and a tbsp of mirin and mix. Allow eggs to marinate in this mix in the fridge for a few hours.

For the chile vinegar:

• Heat the vinegar and salt to a boil. Add the sliced chiles and pour into canning jar and allow to cool.

For the garlic:

• Add garlic and oil to a small sauce pan and heat over medium heat stirring with a heat safe spoon for 5-7 minutes until the garlic starts to get golden brown. Don't let it get too dark or it will get bitter. Strain out the garlic and sprinkle with salt and serve garlic and oil separately.

For the pork:

• Season the tenderloin with the marinade ingredients and seal in a sous vide bag. Sous vide for 3 hours at 150. Once finished, dry the pork well and sear in a very hot pan with 2 tbsp of oil until well seared. You can also cook the tenderloin in the oven or on the grill or serve with other meat.

To make the soup:

• Heat the stock and add the fish sauce, lime juice, sugar. Taste and season with salt and more sugar or lime if needed.
• Place cooked noodles into bowls and top with the eggs and pork and ladle over the hot broth. Top with herbs, scallions, bean sprouts, garlic, oil, vinegar at the table.

Keyword Asian, Lunch, Main Dish, Soup

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