Tom Yum Soup with Rice Noodles
Ingredients
- Large knob of ginger
- 1/2 medium onion
- 8 oz mushrooms
- 1 medium-large tomato
- 3 cups water or broth
- 2-3 Tbsp mekhalaliving Tom Yum paste
- 1 Tbsp mekhalaliving Lemongrass paste
- 2 tsp vegan fish sauce
- 2 tsp soy sauce
- Juice from 2 limes
- Zest of 1 lime
- 1 Tbsp Beefree Honee or agave
- 1-2 red Anaheim chili peppers
- Can of coconut milk
- 1/2 package rice noodles
- Cilantro for garnish
- Lime wedges for serving
Preparation
Sauté the mushrooms and onions just until onions are translucent but still firm. Remove from pot and set aside.
In the same pot, add the water, ginger, lime zest, lime juice, Beefree Honee, red peppers, Tom Yum paste, and lemongrass paste, and bring to a soft boil for about 10 minutes.
While the broth is cooking, cover the rice noodles in hot water and set aside to soak.
Lower the heat slightly and add the coconut milk, tomatoes, drained rice noodles, mushrooms, and onions. Cook for about 5-8 minutes.
Serve with lime wedges and cilantro.
