Creamy Tom Yum Noodle Soup
Ingredients
- 1-2 servings noodles of choice
- 7oz (200g) firm tofu
- 1 stalk lemongrass (white part only) or 2 teaspoons dried lemongrass
- 1 tomato
- 1/2 cup chopped vegetables of choice (e.g., Gailan)
- 1/2 cup chopped mushrooms (e.g., oyster mushrooms)
- 1 tablespoon Tom Yum or red chili paste
- 1 tablespoon chili oil with sediment
- 3-4 cups water
- 2-3 tablespoons Yondu umami vegetable seasoning sauce
- 2-3 Thai red chili
- 1-2 teaspoons coconut sugar (optional)
- 1/2 cup coconut milk
- 1-2 tablespoons lime juice
- oil for cooking
Preparation
Prepare the noodles according to package directions.
Press the tofu to remove excess water, pan-fry in oil until golden, and season with salt.
In a heated non-stick pan with 1-2 tablespoons oil, sauté lemongrass over low-medium heat until aromatic. Then, add in Tom Yum paste, mushrooms, vegetables and give it a quick stir.
Add in water and Yondu (start with 1 tablespoon) along with tomatoes.
Bring the soup to a rolling boil, then turn heat to low-medium and simmer for 1-2 minutes.
Add chili oil, lime juice, sugar and stir in the coconut milk to combine. Then, add in the Thai red chili, tofu, noodles and give it a quick stir until all incorporated. Taste test and season with more Yondu if needed.
Serve warm with fried shallots or more lime juice.
