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The packaging for this Thai ramen shows that it would be soupy, but after cooking it 300mL of water, it turned out saucy instead. So I would recommend adding 50-100ml of more water if you want it to have more liquid.
Produced in Thailand.
There is a salty sourness combination to the broth. The Tom Yum flavor does come through and since most of the water evaporated during the cooking, the flavor was a bit more concentrated.
I think the bold flavor profile would likely make it a great ramen for a hangover.
To elevate this dish, steak, a squeeze of fresh lime, fresh tomatoes, and boiled shrimp would be great additions.
Tasting Notes
- Spice Level: 2/5
- Broth Viscosity: 0/5
- Noodle Thickness: 1/5
- Noodle Type: Wavy
- Topping Suggestions: Steak, Lime, Fresh Tomatoes, Boiled Shrimp
Order this instant ramen here: Wai Wai Quick Zabb Tom Yum Shrimp
Have you tried this instant ramen? Rate them below!
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
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