Tom Yum Soup with Zucchini Noodles
Ingredients
- 1 zucchini
- 2 cups vegetable stock or broth
- 2 stalks lemongrass (white part)
- 3 slices galangal
- 2 lime leaves
- onion slices (as preferred)
- 2 Thai chilis
- 2 tablespoons vegan fish sauce
- 1 teaspoon coconut sugar
- 1/2 to 1 tablespoon Tom Yum paste or red chili paste
- 1/2 cup heirloom tomatoes
- 1/2 cup Bella mushrooms
- 4 ounces firm tofu
- salt to taste
- lime juice to taste
- coconut milk to taste
- cilantro
Preparation
In a 2-quart pot, bring the vegetable stock to boil, then add in lemongrass, galangal, onion slices, chilis and lime leaves.
Place lid over, turn heat to low and let simmer for 10 minutes until aromatic.
Season with tom yum or chili paste, fish sauce, coconut sugar and salt, and add lime juice for a tangier soup if desired.
Add in tomatoes, mushrooms, tofu and continue to cook for another 2 minutes until mushrooms are fully cooked through over low to medium heat.
Finally, add in the desired coconut milk and turn off the heat.
To serve, place zucchini noodles in a bowl and ladle warm soup over.
If you prefer fully cooked zucchini noodles, add them in soup and cook for 30 seconds before serving.
