NouCuisine • Tom Yum soup with zucchini noodles recipe by woonheng

Tom Yum soup with zucchini noodles



SERVES 2PREP COOK

fish sauce

1clove

garlic, finely minced

tablespoon

maple syrup

1teaspoon

soy sauce

dash

chili flakes

1

Thai chili, chopped

3tablespoons

lime, juiced

salt

  1. This makes more than one serving. In a bowl, combine everything. Save in jar for future use.

Tom Yum soup

2cups

vegetable stock

2stalks

lemongrass, white part pounded⁣

3slices

galangal⁣

onion, sliced

2

Thai chilis, chopped

2

lime leaves

½tablespoon

Tom Yum paste

2tablespoons

coconut sugar

salt

lime, juiced

  1. In a 2 quart pot, bring the vegetable stock to boil. Add in lemongrass, galangal⁣, onion, Thai chilis, and lime leaves.

  2. With lid on, turn heat to low and simmer until aromatic (10 mins).

  3. Season with the rest of the ingredients and 2T of fish sauce. Add lime for a tangier soup.

vegetables

½cup

Bella mushrooms, halved

4oz

firm tofu, pan-fried

½cup

heirloom tomatoes, halved

¼cup

coconut milk

  1. Increase to low-med heat. Add to cook all vegetables and cook until cooked through (2 mins).

  2. Add coconut milk

    and turn off heat.

noodles

1

zucchini, spiralized⁣

cilantro, chopped

  1. In a bowl, place zucchini and add warm soup

    . Cook for 30s in soup if you prefer them cooked. Garnish with cilantro, serve!