Vegan Tom Yum Noodle Soup
This vegan tom yum noodle soup is tangy, spicy and comforting, brightened by a squeeze of fresh lime juice!
Servings: 1 -2 servings (1 large serving)
Ingredients
- 1 tbsp vegetable oil
- 1 1/2 tbsp tom yum paste
- 1-2 green onions whites halved lengthwise then cut into 2 inch pieces, greens cut into 1 inch pieces or as desired
- 3-4 tbsp coconut milk
- 2 small tomatoes cut into wedges
- 2 cups vegetable broth I used water + 1 tbsp mushroom broth powder
- 3 flower mushrooms you can also use cremini or shiitake here
- 2-3 pieces yu choy cut into 2 inch pieces (thicker stems halved lengthwise)
- 4-5 pieces of puffy tofu or your desired protein, halved
- 3 vegan shrimp
- 1 bundle serving of dried vermicelli noodles (if you can soak in water for 15 minutes ahead of time, that's better)
- Optional: 1 tsp vegan fish sauce
- Wedge of fresh lime
Instructions
- In a small pot, heat up the oil and fry the tom yum paste until the oil is infused with the paste (about 2 minutes)
- Add the whites of the green onions, and stir to cook, about 30 seconds.
- Add coconut milk and bring to a bubble and stir to infuse with the paste. Mash any chunks well into the coconut oil to incorporate evenly.
- Add the tomato wedges, vegetable broth, mushrooms and thicker pieces of the yu choy. Bring broth to a boil, then lower to a steady simmer.
- Add the vegan shrimp, puffy tofu, and vermicelli noodles (if you had soaked them, drain first!)
- Once your noodles are nearly fully cooked (taste to check), add the remainder of the yu choy and green onion tops. If you want a bit of extra funky salty flavour, add a tsp of vegan fish sauce to the broth.
- Finish with a squeeze of lime juice just before serving!
Notes
If you don't want any noodles, feel free to eat this with steamed jasmine or sticky rice!