Random Foo Asian Soup Recipe

Name: Random Foo Asian Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package egg noodles or (16 ounce) package ramen noodles; 3 dried shiitake mushrooms; 1 stalk green onion, chopped; 1/4 cup chopped fresh cilantro; 1/4 lb shrimp, peeled, tail-on; 1 tom yam broth cubes; 2 cups water; 1/2 cup snow peas, ends trimmed, cut in half diagonally; 1/2 celery, sliced thinly on the diagonal; 1 tomatoes, cut into 1/2-inch pieces; 1 (4 ounce) can light coconut milk (to taste); 1 teaspoon vegetable oil; 1 -2 tablespoon thai kitchen roasted red chili paste (or similar); 3 dashes thai kitchen premium fish sauce; 1/2 teaspoon oyster sauce; 1/2 teaspoon soy sauce (to taste); 1/4 teaspoon sambal oelek chili paste (to taste)

Servings: persons

1 (16 ounce) package egg noodles or (16 ounce) package ramen noodles
3 dried shiitake mushrooms
1 stalk green onion, chopped
1/4 cup chopped fresh cilantro
1/4 lb shrimp, peeled, tail-on
1 tom yam broth cubes
2 cups water
1/2 cup snow peas, ends trimmed, cut in half diagonally
1/2 celery, sliced thinly on the diagonal
1 tomatoes, cut into 1/2-inch pieces
1 (4 ounce) can light coconut milk (to taste)
1 teaspoon vegetable oil
1 -2 tablespoon thai kitchen roasted red chili paste (or similar)
3 dashes thai kitchen premium fish sauce
1/2 teaspoon oyster sauce
1/2 teaspoon soy sauce (to taste)
1/4 teaspoon sambal oelek chili paste (to taste)

1
Soak the mushrooms in 1/2-3/4 cup of boiling water.
2
Soak the noodles in 2 cups of boiling water for 2-5 minutes (depending on package instructions). Drain (reserving soaking water), rinse with cold water to stop cooking, drain well and split between two large eating bowls.
3
Put noodle-soaking water in pot and add tom yam stock, medium heat. Once cube/stock is dissolved, add oyster sauce and fish sauce. Keep on low heat.
4
Gently squeeze excess liquid out from mushrooms, reserving liquid. Slice thinly. Add mushroom liquid to broth.
5
In a small wok over high heat, add vegetable oil. Add chili paste and shrimp. Saute until half-done, then add sliced celery and mushrooms. Saute for another minute and add tomato and snow peas. Saute until peas just barely cooked. Remove from heat and split veggies between bowls, over noodles.
6
Pour hot broth over noodles & veggies. Add a splash of coconut milk. Sprinkle green onions and cilantro liberally. Enjoy! :o).

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (16 ounce) package egg noodles or (16 ounce) package ramen noodles, 3 dried shiitake mushrooms, 1 stalk green onion, chopped, 1/4 cup chopped fresh cilantro, and more.

Yes, Random Foo Asian Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Random Foo Asian Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions