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creamy tom yum noodle soup fried fish easy recipe
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Creamy Tom Yum Noodle Soup

Enjoy this delectable Creamy Tom Yum Noodle Soup. A twist on the Malaysian and Singaporean classic – fish head noodle soup.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian, Malaysian, Thai
Keyword: cold weather soup, easy noodle recipe, noodles, tom yum
Servings: 2


  • 2 cups water
  • 3.5 tbsp Tom Yum paste see notes
  • 1 lemongrass optional
  • 1/4 small cabbage sliced
  • 1 tomato quartered
  • 1 cup evaporated milk
  • sugar see notes

Fried Fish Fillet

  • 1.5 tbsp rice vinegar
  • 1/2 tbsp sugar
  • 2 tbsp cornstarch
  • 1/4 tbsp turmeric powder optional
  • 1/4 tsp salt
  • 1 white fish fillet sliced


  • noodle of choice
  • green onions for garnishing


Tom Yum Broth

  • Bring 2 cups water to a boil and add lemongrass, Tom Yum paste, tomatoes and cabbage.
  • Stir and cover. Bring it to a boil again.
  • Add sugar and evaporated milk. Stir.
  • Turn off heat once it boils.

Fried Fish Fillets

  • Slice fish fillets into bite sized pieces.
  • Marinate the fish with rice vinegar and sugar. Set aside for at least 15 minutes.
  • Rinse the fish and add to a bowl.
  • Add salt, cornstarch and turmeric. Make sure the fish fillets are coated.
  • Fry till it's cooked/Air fry at 375 F for 10-15 minutes.


  • Boil noodles and drain.
  • Add noodles into a boil and pour in half of the broth.
  • Add fish fillets and garnish with green onions. Enjoy!


*Some Tom Yum paste are spicier than others. Adjust the amount of Tom Yum paste according to your heat preference. Taste and adjust.
*Sugar rounds out the flavor. Adjust the amount of sugar based on your preference. 
*Shrimp is a good addition to this too.
*Skip the fish if you're vegan and add whatever veggies you want.