TOM YUM SOUP WITH ZUCCHINI NOODLES

tom yum soup with zucchini noodles display image  ffbdc0d3
tom yum soup with zucchini noodles display image ffbdc0d3

TOM YUM SOUP WITH ZUCCHINI NOODLES

by @woon.heng

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 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⁣

Method:
1 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.
2 Season with tom yum/chili paste, ‘fish’ sauce, coconut sugar & salt (add lime juice for a tangier soup).
3 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.⁣
4 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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