Some people love even I love lemongrass soup but this is a little bit different so this is how I feel tom yum or tom yam noodles now what makes this a tom yum is the fact that it's flavoured with lime juice chili flakes and brown peanuts
those are the three main characteristic of a quickie um yum and it usually involves ground torque alright let's start with the broth most high noodle soups start out with a pork
stock so I've got in here some pork bones if you don't need mark you can also do chicken bones just going to cover it with water and bring it to a simmer not a vigorous boil
just to a simmer so after the broth has simmered for about 45 minutes to an hour skim off all the scum that has floated to the top so at this point I'm going to add my aromatic some garlic
which I crushed and also some cilantro roots if you don't have cilantro roots stems would be okay some white peppercorns that I cracked finally this is optional but if you've got
tops of lemongrass you can also add those in as well now the tops of lemongrass has a much milder flavor than the bottom half so I don't use it for cooking but I save it for stock making and so the lemongrass flavor
won't overpower everything else so now I'm going to let this go for another hour and then we are ready to go while the stock is simmering let's prepare all the other components so I've got ground pork which is a key component
of any Tom Yum noodle and if you don't eat pork again you can always do chicken cook the pork just in a little bit of water I don't want to add any extra fat these in the park a little bit with some fish sauce and it's going
to seem like it's sticking to the bottom at the beginning but don't worry as things cook the juices will come out and everything will work out in the end let's take a look at the rest of the component of noodle fried garlic
and garlic oil it is indispensable to pretty much all Thai noodle soup all you do is chop up some garlic and fry it in a little bit of vegetable oil just enough to cover the garlic until it's golden brown like this next
roasted chili flakes I took some dry Thai chilies and I roasted them in the oven at 300 degrees for about five to seven minutes until they turn a little darker and smoky and then it ground them up in a coffee grinder
now what I did for this batch is I threw in a couple of kaffir lime leaves as well and it's all ground up in here and it makes really aromatic roasted chili flakes mmm chili vinegar
kale prick nam som this is basically just some Thai chilies soaking in plain white vinegar we always have chili vinegar when we eat noodle soup kind of optional you don't have
to add it all right let's talk noodle options I am using egg noodles thin egg noodles because I prefer these for this particular soup.