Creamy Tom Yum Noodle Soup
Ingredients
- 1-2 servings noodles of choice (prepared as directed)
- 7oz (200g) firm tofu, pressed & pan-fried, then seasoned with salt
- 1 stalk lemongrass (white part only), chopped or 2 teaspoons dried lemongrass
- 1 tomato, cut into wedges
- 1/2 cup chopped vegetables of choice (used gailan)
- 1/2 cup chopped mushrooms (used oyster mushrooms)
- 1 tablespoon tomyum or red chili paste (or more as preferred)
- 1 tablespoon chili oil with sediment
- 3-4 cups of water
- 2-3 tablespoons @yondu.usa umami vegetable seasoning sauce
- 2-3 thai red chili
- 1-2 teaspoons coconut sugar (optional)
- 1/2 cup coconut milk (more for a creamier version)
- 1-2 tablespoons lime juice
- oil for cooking
Preparation
In a heated non-stick pan with 1-2 tablespoons oil, sauté lemongrass over low-medium heat until aromatic. Then, add in TomYum paste, mushrooms, vegetables & give it a quick stir.
Add in water & Yondu (start with 1 tablespoon) along with tomatoes.
Bring the soup to a rolling boil, then turn heat to low-med & simmer for 1-2 minutes.
Add chili oil, lime juice, sugar & stir in the coconut milk to combine. Then, add in the rest of the ingredients (chili, tofu, noodles) & give it a quick stir until all incorporated. Taste test & season with more Yondu if needed.
Serve warm with fried shallots or more lime juice.