Servings: 1 -2 servings
Ingredients
- 1-2 servings noodles of choice - prepared as directed
- 7 oz 200g firm tofu, pressed & pan-fried, then seasoned with salt
- 1 stalk lemongrass - white part only, chopped or 2 teaspoons dried lemongrass
- 1 tomato - cut into wedges
- 1/2 cup chopped vegetables of choice - used Gailan
- 1/2 cup chopped mushrooms - used oyster mushrooms
- 1 tablespoon TomYum or red chili paste - or more as preferred
- 1 tablespoon chili oil with sediment
- 3-4 cups of water
- 2-3 tablespoons Yondu umami vegetable seasoning sauce
- 2-3 Thai red chili
- 1-2 teaspoons coconut sugar - optional
- 1/2 cup coconut milk - more for a creamier version
- 1-2 tablespoons lime juice
- oil for cooking
Instructions
- 1. In a heated non-stick pan with 1-2 tablespoons oil, sauté lemongrass over low-medium heat until aromatic. Then, add in TomYum paste, mushrooms, vegetables & give it a quick stir.
- 2. Add in water & Yondu (start with 1 tablespoon) along with tomatoes.
- 3. Bring the soup to a rolling boil, then turn heat to low-med & simmer for 1-2 minutes.
- 4. Add chili oil, lime juice, sugar & stir in the coconut milk to combine. Then, add in the rest of the ingredients (chili, tofu, noodles) & give it a quick stir until all incorporated. Taste test & season with more Yondu if needed.
- 5. Serve warm with fried shallots or more lime juice.
Notes
This recipe is sponsored by Yondu. Click here to order a bottle.
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