Tom Yum Soup With Zucchini Noodles By @woon.heng 🧡

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Tom Yum soup with zucchini noodles by @woon.heng 🧡
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(yields 1-2 servings)⁣
~ 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 tablespoons vegan ‘fish’ sauce (recipe in woon.heng’s story highlights)⁣
~ 1 teaspoon coconut sugar⁣
~ 1/2 – 1 tablespoon 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⁣

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 (I 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!⁣