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Tom Yum Soup with Zucchini Noodles


Scale

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 Tbsp vegan ‘fish’ sauce (recipe in @woon.heng’s story highlights)⁣
  • 1 tsp coconut sugar⁣
  • 1/2 ~ 1 Tbsp 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⁣

Instructions

  1. In a 2-quart pot, bring the veggie stock to boil.
  2. Add in lemongrass, galangal, onion slices, chilis & lime leaves. Place lid over, turn heat to low & let simmer for 10 mins until aromatic.
  3. Season with tom yum/chili paste, ‘fish’ sauce, coconut sugar & salt (add lime juice for a tangier soup).
  4. Add in tomatoes, mushrooms, tofu & continue to cook for another 2mins until mushrooms are fully cooked through over low-med heat.
  5. Finally, add in the desired coconut milk (I used 1/4 cup) & turn off the heat.⁣
  6. 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. Enjoy!⁣