Jeh O Chula Tom Yum Mama Noodles

Time to satisfy those late night cravings with our version of Jeh O Chula Tom Yum Mama Noodles recipe!


Creamy, rich instant noodle Tom Yum soup that goes with a variety of meat, seafood and vegetables (just like a hot pot) – it’s no wonder why this comfort dish is highly raved among locals. Known for being one of Bangkok’s favourite supper spots, Jeh O Chula’s signature dishes are a must-try for those visiting the city.


Pair it with our Thai Crispy Pork Belly recipe for the ultimate Jeh O Chula experience.

More of what you might like:

Air Fryer Thai Style Crispy Pork Belly
Thai Crab Meat Omelette
Thai Tom Yum Goong

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Adjust Servings
4 packets Tom Yum Mama
200 g Crab Claw Meat
200 g Crispy Pork Belly
200 g Squid
8 Prawns
200 g minced Pork
1 tbsp light Soy Sauce
1 tbsp Cornstarch
1/2 tbsp Baking powder
1/2tsp White pepper powder
1 tsp Sugar
2 liters Water
4 Eggs (separate white and yolk)ite
3 stalks Lemongrass (white parts only)
5 slices Galangal
6 Kaffir Lime Leaves
3 tbsp Thai Chilli paste
4 Birds Eye Chilllies (chopped)
2 Thai Green Chillies (chopped)
3 tbsp Fish sauce
1 tbsp Sugar
Juice from 3 limes
100 ml Evaporated milk
Lime slices



In a pot over medium heat, add oil and prawn shells. Stir fry until dry and fragrant. Add water and cook for 30 minutes.

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To the minced pork, add light soy sauce, cornstarch, baking powder, white pepper powder, sugar and mix well.

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Strain prawn shells and add in lemongrass, galangal, kaffir lime leaves, chillies, Thai chili paste, fish sauce, sugar, lime juice and bring to boil.

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Blanch crab claw meat, squid, prawns, meatballs until cooked. Strain and set aside.

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Add in noodles, and cook for 1 minute, add in egg whites and mix well. Add in condensed milk and mix well.

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Top with crab, squid, prawns, pork belly, meatballs, egg yolks, coriander and lime slices. Serve hot.

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