Tom Yum Soup with Rice Noodles
Ingredients
- Large knob of Ginger
- 1/2 medium Onion
- 8oz of Mushrooms
- 1 med-large Tomato
- 3 cups of Water or Broth
- 2-3 Tbsp of Tom Yum Paste
- 1 Tbsp of 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 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 until the 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. Bring to a soft boil and cook for about 10 minutes.
While the broth is cooking, cover the rice noodles in hot water and set aside to soak.
Lower the heat slightly and add the coconut milk, tomatoes, drained rice noodles, mushrooms, and onions. Cook for about 5 to 8 minutes.
Serve with lime wedges and cilantro.
Notes
This soup is aromatic, hot, sour, and slightly sweet.
