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 vegan 'fish' sauce
- 1 teaspoon coconut sugar
- 1/2 to 1 tablespoon Tom Yum or red chili paste
- 1/2 cup heirloom tomatoes, halved
- 1/2 cup Bella mushrooms, halved
- 4 oz 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 a boil, then add lemongrass, galangal, onion slices, chilis and lime leaves.
Place the lid over, turn the heat to low and let it simmer for 10 minutes until aromatic.
Season with Tom Yum or chili paste, vegan 'fish' sauce, coconut sugar and salt, and add lime juice for a tangier soup if desired.
Add tomatoes, mushrooms, tofu and continue to cook for another 2 minutes until mushrooms are fully cooked through over low to medium heat.
Finally, add the desired amount of coconut milk and turn off the heat.
To serve, place zucchini noodles in a bowl and ladle the warm soup over them.
If you prefer fully cooked zucchini noodles, add them to the soup and cook for 30 seconds before serving.
