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!
Ingredients
- 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
Garnishing
- roasted peanuts
- chilli flakes
- pickled chilli in vinegar
- chilli oil
Instructions
- 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.
Bowl-up
- 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.