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Tom Yum with Rice Noodles

Name: Tom Yum with Rice Noodles
Ingredients: large knob of ginger sliced thin; 1/2 medium onion cut into half moons; 8oz of mushrooms; 1 med-large tomato cut into wedges; 3 cups of water or broth; 2-3 tbsp of @mekhalaliving tom yum paste; 1 tbsp of @mekhalaliving lemongrass paste; 2 tsp of vegan fish free sauce; 2 tsp of soy sauce; juice from 2 limes; zest of 1 lime; 1 tbsp of beefree honee or agave; 1-2 red anaheim chili peppers; can of coconut milk; 1/2 package of rice noodles; cilantro for garnish; lime wedges to serve

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Devorah | The Yummy Vegan

306 recipes

Ingredients

large knob of ginger sliced thin
1/2 medium onion cut into half moons
8oz of mushrooms
1 med-large tomato cut into wedges
3 cups of water or broth
2-3 tbsp of @mekhalaliving tom yum paste
1 tbsp of @mekhalaliving lemongrass paste
2 tsp of vegan fish free sauce
2 tsp of soy sauce
juice from 2 limes
zest of 1 lime
1 tbsp of beefree honee or 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, beefree honee, 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

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