The hot and sour Tom Yum is one of the most famous Thai soups. The traditional Tom Yum Goong is made with seafood and this pork flavored variant is popular in Northern Thailand.
Sadly, I am not a big fan of Tom Yum flavor. I thought maybe trying the original authentic stuff in Thailand will make me like it, but nope. Although I did like the pork variant better than the traditional seafood one, so let’s see how the instant noodle version of this one turns out to be!
Cooking directions on the pack are in Thai, but here is what you have to do-
- Put the noodles and condiments in a bowl. Pour in 1 ¼ cups (300ml) of boiling water.
- Cover the bowl for 3 minutes.
- Now delicious and appetizing noodles is ready for serving.
The noodle block is way too damaged. No noodle-pull shots for this one.
The seasoning has a citrusy and spicy aroma, typical Tom Yum affair. In addition, you can even see some dried Kaffir leaves (which give it a sour taste) and some sugar granules.
The seasoning oil has a strong garlicky scent and we also have some sesame seeds for garnishing!
Like the original dish, we have a clear spicy soup accentuated with the flavors of sour kaffir lime leaves and a strong sweet taste of lemongrass. In addition, this has an underlying pork flavor which goes really well with it.
I know all this sounds really good and yummy, but when these flavors come together in my mouth, they don’t recreate the required or the desired magic. Is something wrong with me?
The noodles are slightly thinner than standard MAMA noodles but I feel the thinner ones work better with a soupy dish so all good in the noodle department. They have a good crumble to them.
I added some bacon chunks and shiitake mushrooms in the hope that this will make me like this bowl of noodle-soup better. But…
I fried the mushrooms along with the bacon, and first I ate the bacon and then the mushrooms leaving the noodles almost untouched. Told you, Tom Yum is not my thing.
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