Put water in a pot and heat. Cut the mushrooms, tomato, and coriander into bite-size pieces. Defrost the shrimp. Rub sake and salt/pepper (not listed) and set aside.
Once the water has come to a boil, add the noodles (takes about 3 minutes). Once the noodles have loosened, add mushrooms, then after a little while, add shrimp and boil.
Before stopping the heat, add the tom yum paste and soup packet. Be sure they dissolve.
Stop the heat and add the fish sauce and lemon juice. Transfer to a serving dish and top with tomato and cilantro and it's complete.
Story Behind this Recipe
I love tom yum goong noodles. The same as with khao soi, I tried recreating it using instant ramen. In the original soup, it uses chicken extract with the richness of ginger and garlic. Just using these ingredients I was able to create a restaurant-like flavor.
I used more water than is listed on the package, and I used up the soup packet. Adjust the amount of nam pla and lemon juice to your liking.