Tom Yum Zoodles
Ingredients
- 1 medium-sized zucchini spiralized
- 1/4 cup mushrooms quartered, used bella
- 1/4 cup tomatoes used grape tomatoes
- 4 oz [100g] firm tofu pressed, pan-fried and seasoned
- 1 stalk lemongrass - white part only pounded, silced
- 3 slices galangal
- 5 lime leaves (optional)
- 3 teaspoons red chili paste/sambal
- 2 tablespoons vegan 'fish' sauce (homemade version on my blog)
- 1 thai chili chopped
- 2 cups [475ml] vegetable broth
- 1 teaspoon coconut sugar
- juice from 2 limes
- 1/2 cup [125ml] coconut milk or more
- oil for cooking, salt to taste
Preparation
In a heated non-stick pan with 3 teaspoons of oil, sauté lemongrass, lime leaves, and galangal until fragrant.
Then, stir in sambal, vegan 'fish' sauce, chili, and vegetable broth. Let the mixture simmer over low-medium heat for 5 minutes, covered.
Meanwhile, spiralized the zucchini into noodles and set aside.
Remove lemongrass, galangal, and lime leaves at this point, if needed.) Once the soup has reduced slightly, add the mushrooms, tomatoes, tofu, then season with lime juice and coconut sugar. Season accordingly.
Add in the coconut milk, and slowly place in the zucchini noodles, then turn off the heat. Alternatively, ladle hot soup over spiralized zucchini to retain the crunchy texture.
Garnish with a swirl of chili oil, sliced red onions, fried shallots and lime wedges before serving. Note: if using store-bought 'fish' sauce, please adjust taste and check ingredients for gluten-free.