Tom Yum Soup with Rice Noodles
Ingredients
- Large knob of Ginger
- 1/2 medium Onion
- 8oz Mushrooms
- 1 med-large Tomato
- 3 cups Water or Broth
- 2-3 Tbsp Tom Yum Paste
- 1 Tbsp Lemongrass Paste
- 2 tsp Vegan Fish Free Sauce
- 2 tsp Soy Sauce
- Juice from 2 Limes
- Zest of 1 Lime
- 1 Tbsp agave
- 1-2 Red Anaheim Chili Peppers
- Can of Coconut Milk
- 1/2 package Rice Noodles
- Cilantro
- Lime wedges
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 slightly and add 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, hot and sour with just a slight sweetness.
