Thai🍜 Noodles & pasta

Mama Tom Yum Noodles (Jeh O Style)

Name: Mama Tom Yum Noodles (Jeh O Style)
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 300 g ground pork with fat for meatballs; 3 garlic cloves; 1 tsp white peppercorns; 1 tbsp fish sauce; 1 tbsp soy sauce; 1 tsp oyster sauce; 1 tsp sugar; 1½ cups pork stock or water for broth; lemongrass; 4 kaffir lime leaves; galangal; 2 Thai red and green chilies; 2 tbsp fish sauce; 3 tbsp fresh lime juice; 2 tbsp Thai red chili paste; 2 tbsp chili paste oil; 2 packs Mama brand instant noodles (big pack); 2 egg whites; 1/3 cups evaporated milk; 6 oz large shrimp; 2 oz crab meat; 6 pork meatballs; 2 egg yolks; fresh lime slices; sawtooth coriander

⏱ 20 min🍽 Serves 2

A viral Thai instant noodle dish elevated into a creamy tom yum soup, combining a rich and herbaceous broth, fresh seafood, pork meatballs, and aromatic garnishes. This legendary dish from Bangkok's iconic Jeh O restaurant transforms humble instant noodles into an indulgent comfort meal with evaporated milk enriching the broth.

Adapted from a video by Pailin's Kitchen

I Tried Thailand's Viral Instant Noodles and Recreated It - Mama Jeh O

Watch on YouTube

Ingredients

ground pork with fat for meatballs300 g
garlic cloves3
white peppercorns1 tsp
fish sauce1 tbsp
soy sauce1 tbsp
oyster sauce1 tsp
sugar1 tsp
pork stock or water for brothused first to cook meatballs and shrimp, then reused as broth base1½ cups
lemongrassfinely chopped, about 2 stalks

Steps

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1
Make the pork meatballs: pound garlic and white peppercorns into a rough paste. Combine with ground pork, fish sauce, soy sauce, oyster sauce, and sugar. Add an ice cube to keep the mixture cold, then pulse in a food processor until it forms a paste.
2
Bring pork stock or water to a boil. Scoop the meatball mixture with a spoon and gently place into boiling water. Cook for about 2 minutes until fully cooked through.
3
Add large shrimp to the same pot and cook until pink, about 2-3 minutes, to infuse the broth with seafood flavor.
4
Add lemongrass, kaffir lime leaves, galangal, and chopped chilies to the pot. Pour in fish sauce, lime juice, chili paste, and chili paste oil. Stir until the chili paste breaks apart.
5
Taste the broth and adjust seasoning if needed. Add the chili paste packet and seasoning powder packet from one of the Mama noodle packages to deepen the flavor. Let the broth boil vigorously.
6
Add 2 packs of Mama instant noodles and stir. Bring the broth back to a boil.
7
Pour the egg whites directly over the noodles. Cook for about 1 minute until the noodles are softened and rehydrated.
8
Turn off heat. Pour in the evaporated milk and stir gently (add it last to prevent curdling when boiling with lime juice).
9
Pour the soup into a serving bowl. Arrange the toppings: cooked pork meatballs, shrimp, crab meat, lime slices, sawtooth coriander, and egg yolks.
10
To serve, break the egg yolk into the broth to enrich the flavor. Squeeze lime juice to taste for extra brightness.

Mama Tom Yum Noodles (Jeh O Style)

Ingredients

Steps

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