Tom Yum Soup W/zucchini Noodles
Ingredients
- 1 zucchini, spiralized⠀
- 2 cups veggie stock/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 (recipe in @woon.heng’s story highlights)⠀
- 1 teaspoon coconut sugar⠀
- 1/2 - 1 tablespoon tom yum/red chili paste⠀
- 1/2 cup heirloom tomatoes, halved⠀
- 1/2 cup bella mushrooms, halved⠀
- 4oz pan-fried firm tofu⠀
- salt to taste, lime juice, coconut milk, chopped cilantro⠀
Preparation
In a 2-quart pot, bring the veggie stock to boil, then add in lemongrass, galangal, onion slices, chilis & lime leaves. Place lid over, turn heat to low & let simmer for 10 mins until aromatic. Season with tom yum/chili paste, 'fish' sauce, coconut sugar & salt (add lime juice for a tangier soup).⠀
Add in tomatoes, mushrooms, tofu & continue to cook for another 2mins until mushrooms are fully cooked through over low-med heat. Finally, add in the desired coconut milk (I used 1/4 cup) & turn off the heat.⠀
To serve, place zucchini noodles in a bowl & ladle warm soup over. If you prefer fully cooked zucchini noodles, add them in soup & cook for 30 secs before serving