Vegan Tom Yum Boat Noodles
An elevated vegan take on a classic Tom Yum soup, paired with rice noodles and finished with a gallimaufry of garnishes for a deliciously-satisfying one-pot meal!
- 2 whole green chillies, deseeded
- 5 gm coriander roots
- 300 ml water/ vegetable stock
- 100 ml coconut milk
- 5 gm galangal, sliced
- 1 lemongrass stick (cut in 2 inches)
- 3-4 kaffir lime leaves
- 15 gm button mushrooms (roughly cut into bite size)
- 15 gm enoki mushrooms
- 1 tomato (roughly cut into bite size)
- 1½ tbsp light soy sauce (adjust to taste)
- 1 tsp sugar
- 1 tsp salt
- roasted peanuts
- chilli flakes
- pickled chilli in vinegar
- chilli oil
Pound green chili and coriander roots into a rough paste and set aside.
Bring water or vegetable stock to a boil. Add in the chili coriander paste, galangal, kaffir lime leaves and lemongrass.
Let the broth simmer on medium heat for 2 minutes.
Add the mushrooms and bring to another boil.
Season with soy sauce, sugar and salt.
Add in the coconut milk and constantly stir on low heat to avoid curdling of milk.
Gently add the chopped tomato and bring to another boil.
Taste and adjust seasoning.
In a pot: boil water and use this to boil the noodles, bean sprouts and firm tofu.
Ladle the soup over the noodles. Add chopped celery, green onions, coriander, pickled chilis, roasted peanuts and chili oil.