Tom Yum w/ Rice Noodles

Tom Yum w/ Rice Noodles

This is such an aromatic and flavorful Soup. It’s Hot and Sour with just the slightest bit of sweetness. It’s easy to make and some of the more difficult to find ingredients such as kaffir lime leaves and galangal are easily substituted. It also includes yummy additions of Rice Noodles and Coconut Milk

Serves 2 -4

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Ingredients

Large knob of Ginger sliced thin
1/2 medium Onion cut into half moons
8oz of Mushrooms sliced (i used Baby Bellas)
1 med-large Tomato cut into wedges
3 cups of Water or Broth
2-3 Tbsp of Tom Yum Paste ( I used Mekhala brand)
1 Tbsp of Lemongrass Paste (I used Mekhala brand)
2 tsp of Vegan Fish Free Sauce
2 tsp of Soy Sauce
Juice from 2 Limes
Zest of 1 Lime
1 Tbsp of Beefree Honee or Agave 
1-2 Red Anaheim Chili Peppers (feel free to use something hotter)
Can of Coconut Milk 
1/2 package of Rice Noodles
Cilantro for Garnish 
Lime wedges to serve

Directions

1. Sauté the Mushrooms and Onions just until Onions are translucent but still firm. Remove from pot and set aside.

2. In the same pot add the Water, Ginger, Lime Zest, Lime Juice, Beefree Honee, Red Peppers, Tom Yum Paste and Lemongrass Paste and bring to a soft boil for about 10 minutes.

3. While the broth is cooking cover the Rice Noodles in hot water and set aside to soak.

4. Lower the heat just a little and add in the Coconut Milk, Tomatoes, drained Rice Noodles, Mushrooms and Onions. Cook for about 5-8 minutes.

5. Serve with Lime Wedges and Cilantro.