• Prepare the noodles as per package instructions. To prevent noodles from sticking together, coat the cooked and drained noodles with a splash of olive oil or any other cooking oil using a large fork or a tong.
• Bring water and chicken broth to a boil in a pot.
• In the boiling liquid, add lemongrass chunks, galangal slices, and the torn kaffir lime leaves.
• Let this simmer for 12-14 minutes on medium-high heat.
• Then remove (sieve out) some or all of the lemongrass, galangal, and kaffir lime leaves as they are inedible. However, you can also leave these aromatics in the soup, as is traditionally done in Thailand, but be sure to warn your guests.
• Now add 3 finely chopped Thai /Bird's eye chilies and the grated or finely chopped garlic.
• Add the mushrooms. Let them cook for 2 to 3 minutes.
• Add tomato wedges, shallot wedges, tom yum paste and the fish sauce and let the soup boil for 3 to 4 minutes. When using salted chicken broth/stock or bouillon powder/cubes, reduce the quantity of fish sauce in this recipe from 4 tablespoons to 3 tablespoons.
• Follow option A or option B below based on your soup variation preference.

Option A: Next Steps for Clear Tom Yum Noodle Soup

• With the heat still set to medium-high, and the soup boiling, add the (thawed) shrimp. Shrimp cook fast, so keep a close eye. Cook for 2 to 3 minutes, or until they turn opaque and white/pink.
• Add Nam Prik Pao (Thai Chili Paste) along with the shrimp.
• Once the shrimp are cooked, add the sugar and salt. Stir for a minute and turn off the heat. Let the soup cool down for 2 to 3 minutes.
• Now add the lime juice and give a quick stir. It is important to not add lime juice while cooking as it can lose its flavor and sometimes turn the soup bitter.
• Mix in the chopped cilantro/coriander.

Option B: Next Steps for Creamy Tom Yum Noodle Soup

• With the heat still set to medium-high, add coconut milk or evaporated milk while stirring continuously for a couple of minutes until the soup starts to boil again.
• Add Nam Prik Pao / Thai chili paste and give a good stir.
• Then, add the (thawed) shrimp to the boiling soup. Shrimp cook quickly, so keep an eye on them. Cook for 2 to 3 minutes, or until opaque and white/pink.
• Once the shrimp are cooked, add the sugar and salt. Stir to dissolve the salt and the sugar and turn the heat off. Let the soup cool down for 2 to 3 minutes.
• Now add the lime juice and give a quick stir. It is important to not add lime juice while cooking as it can lose its flavor and sometimes turn the soup slightly bitter.
• Mix in the chopped cilantro/coriander.

Taste Test (Very Important) and Serve

• Taste the soup. If the soup is too tangy for your liking, add some more sugar. If you want it spicier, add some chopped Thai chilies. If you want it tangier, add more lime juice. This soup is very customizable.
• Serve the soup in individual bowls and add the desired amount of cooked noodles. Not mixing the noodles in the cooking pot will allow you to customize the portion of noodles in your bowl as per your liking. It will also allow for easy storage of any leftover soup and noodles in separate containers. Serve the noodle soup with extra lime wedges.