#Repost @lilplantbeast @download.ins
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When’s it starts snowing but you also want to be healthy… make this Tom Yum soup with zucchini noodles by @woon.heng 💚
Follow me @lilplantbeast for Daily vegan recipes 🌱
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Recipe (yields 1-2 servings) 🌱Ingredients:⠀⠀
~ 1 zucchini, spiralized⠀⠀
~ 2 cups veggie stock/broth⠀⠀
~ 2 stalks lemongrass (white part), pounded⠀⠀
~ 3 slices galangal⠀⠀
~ 2 lime leaves⠀⠀
~ onion slices ~ 2 Thai chilis, chopped⠀⠀
~ 2 tablespoons vegan ‘fish’ sauce ~ 1 teaspoon coconut sugar⠀⠀
~ 1/2 – 1 tablespoon *Tom Yum or 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⠀⠀
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✅In a 2 quart pot, bring the veggie stock to boil, then add in lemongrass, galangal, onion slices, chilis & lime leaves. Place lid over, turn heat to low & let simmer for 10 mins until aromatic. Season with tom yum/chili paste, ‘fish’ sauce, coconut sugar & salt (add lime juice for a tangier soup).⠀⠀
✅Add in tomatoes, mushrooms, tofu & continue to cook for another 2mins until mushrooms are fully cooked through over low-med heat. Finally, add in the desired coconut milk (used 1/4 cup) & turn off the heat.⠀⠀
✅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!
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