Tom Yum Soup with Rice Noodles
Ingredients
- Large knob of ginger, sliced thin
- 1/2 medium onion, cut into half moons
- 8oz of mushrooms
- 1 medium-large tomato, cut into wedges
- 3 cups of water or broth
- 2-3 tablespoons of Tom Yum paste
- 1 tablespoon of lemongrass paste
- 2 teaspoons of vegan fish sauce
- 2 teaspoons of soy sauce
- Juice from 2 limes
- Zest of 1 lime
- 1 tablespoon of agave
- 1-2 red Anaheim chili peppers
- Can of coconut milk
- 1/2 package of rice noodles
- Cilantro for garnish
- Lime wedges to serve
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, agave, 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 just a little and add in the coconut milk, tomatoes, drained rice noodles, mushrooms and onions. Cook for about 5-8 minutes.
Serve with lime wedges and cilantro.
Notes
This soup is aromatic and flavorful. It’s hot and sour with just the slightest bit of sweetness. It also includes rice noodles and coconut milk.
