This one’s been a long time coming. I’m finally reviewing all three of the very popular Mama Tom Yum Noodles flavors: Shrimp, Creamy Shrimp, and Pork. These are everywhere, including Asian grocers, international markets, even Walmart, and they’ve been some of the most requested noodles on my list. Instead of stretching them across multiple videos, I’m covering them all at once, because if any trio deserves a proper showdown, it’s this one.
Read more: Noodle Journey Episode 156: Mama Tom Yum NoodlesEach of these sells for under a dollar, usually between 48 and 69 cents depending on which store I’m in. They’re a household staple at this point, both in Thailand and worldwide. For the price, the value is almost ridiculous. You get the same thin noodle block across all three, but the broth base changes the personality of each one completely. I’ve never walked into an Asian grocery store and not seen at least one of these on the shelf, which says a lot about their staying power.
Noodles:
The noodles are Mama’s standard thin, fast-cooking type that steep in just a few minutes. All three flavors use roughly the same cooking method and share that quick, efficient style. Across the board, they’re delicate, prone to breakage, but surprisingly firm once cooked. For consistency, all three score the same for texture.
• 7.5/10
Shrimp Tom Yum
Sodium content: 1,630 mg. Inside are a double-sided powder packet, with one half seasoning, one half chili powder, and a liquid packet with shrimp paste. The scent before cooking is light and citrusy with a faint earthy note, and the paste smells mildly of shrimp but never pungent. Once prepared, the aroma brightens immediately with strong lemongrass character and a clean citrus kick. The broth is thin and translucent with a light oil layer on top, just as you’d expect from a classic Thai tom yum.
Spiciness:
Even without the chili packet, there’s a light heat. Add the chili and it rises to a mellow medium, right around what you’d get from mild Thai takeout.
• 3/10
Overall:
This version nails basic tom yum accessibility. The citrus and lemongrass drive the flavor, giving the broth a bright, zesty, compelling flavor. The shrimp paste adds body and a faint sweetness without crossing into fishy territory, making it friendly even for people who are wary of seafood soups. The spice is balanced, never harsh, and the thin broth works with the noodles instead of against them. It’s not a luxurious bowl, but it’s full of flavor at a low price. The only weak point is the lack of visible vegetables or herbs, just a few green onion bits, but it’s still an easy recommendation. For under a dollar, it’s hard to beat.
• 7/10
Creamy Shrimp Tom Yum
Sodium content: 1,720 mg. This flavor drops the separate chili packet and swaps in a powdered creamer for a thicker, richer broth. The powder has a paler and creamier appearance than the original, with more green onion flakes too, and the paste smells sharper and more ginger-forward. Once cooked, the broth turns a cloudy orange with visible oil on top and a more complex aroma, still citrusy but smoother and a little richer.
Spiciness:
Comparable to the standard Shrimp flavor but slightly tamer due to the creamer toning it down.
• 2.5/10
Overall:
This is the standout of the trio. The dairy creamer gives the soup a thicker consistency that ties the citrus, chili, and shrimp powder together very well. The ginger (or maybe it’s galangal, I can’t tell) adds warmth while the sweetness balances the salt, resulting in a broth that feels richer than it has any right to be at this price point. The shrimp flavor is mild; nothing tastes artificial or fishy. It’s a perfect comfort version of tom yum, creamy without feeling heavy. The few dried green onion bits make the bowl a little more vibrant visually, too. It’s creamy, balanced, and genuinely addictive.
• 8/10
Pork Tom Yum
Sodium content: 1,930 mg. This one skips seafood entirely, featuring a soup base with garlic oil and sesame seeds. The powder smells lightly peppery and citrus-forward, while the oil packet brings in that signature Mama garlic aroma found in their Pa-Lo Duck and other flavors.
Spiciness:
Milder than both shrimp versions, with more black-pepper tanginess than true chili heat.
• 2/10
Overall:
This one’s the curveball of the group. Instead of shrimp paste, you get garlic oil leading the charge, and it completely changes the experience. The first flavor that hits me is roasted garlic, followed by bright lime and a touch of salt. The artificial pork flavor is present but restrained, slightly yeasty, though never overpowering. The sesame seeds add a pleasant crunch and nuttiness. It doesn’t have the sweetness or thickness of the creamy shrimp version, but with the garlic here, I’m not sure I miss it. The overall impression is zesty, garlicky, and umami-forward. It’s also likely vegan based on the ingredient list, which makes it the most accessible of the three. If you prefer garlic over seafood, this one might easily be your favorite.
• 7.5/10
Final Thoughts
Ranking these is straightforward: Creamy Shrimp Tom Yum wins for its balance and depth. Pork Tom Yum lands second for its garlic character and versatility, while the original Shrimp Tom Yum takes third but remains a solid choice regardless. All three are excellent for the price, and any of them can be elevated with fresh ingredients like mushrooms, tomato, shrimp, or pork. They’re cheap, quick, and satisfying – instant noodles that prove value and quality don’t have to be opposites.
