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