Tom Yum Soup with Zucchini Noodles

A flavorful Tom Yum Zoodles Soup that’s moo in carb, fast to form, and gluten-free made with some straightforward fixings. Check out how to utilize tom yum glue as a sub too.



PREP TIME 15 mins

COOK TIME 15 mins

TOTAL TIME 30 mins

COURSE Primary Course, Soup

CUISINE Asian, southeastasian, thai

SERVINGS 1 people

EQUIPMENT

Spiralizer

INGREDIENTS

1 medium-sized zu

cchini spiralized
¼ container mushrooms quartered, utilized Bella
¼ glass tomatoes utilized grape tomatoes
4 oz [100g] firm tofu pressed
1 stalk lemongrass, white portion as it were pounded
3 cuts galangal
5 lime leaves
3 teaspoons ruddy chili paste/sambal
2 tablespoons Vegetarian ‘fish’ sauce
1 Thai chili chopped
2 glasses [475ml] vegetable broth or custom made stock
1 teaspoon coconut sugar
juice from 2 limes
½ container [125ml] coconut drain or more for a creamier version
oil for cooking
salt to taste
Garnishes
chili oil
sliced ruddy onions or shallots
fried shallots
chopped cilantro
lime wedges

INSTRUCTIONS

To get ready the tofu, cut it into your craved shape. In a warmed non-stick skillet with a sprinkle of oil, pan-fry tofu until brilliant brown on both sides. Season with a squeeze of salt and set aside.
Using the back of a cut, pound lemongrass many times to discharge its flavor, at that point cut it thinly.
In a warmed non-stick container with 3 teaspoons of oil, sauté lemongrass, lime takes off, and galangal until fragrant.
Then, blend in sambal, vegetarian ‘fish’ sauce, chili, and vegetable broth. Let the blend stew over low-medium warm for 5 minutes, covered.
Meanwhile, spiralized the zucchini into noodles and set aside.
Remove *lemongrass, galangal and lime clears out at this point, in case required. Once the soup has decreased marginally, include the mushrooms, tomatoes, tofu, at that point season with lime juice and coconut sugar. Season accordingly.
Add within the coconut milk, and gradually put within the zucchini noodles, at that point turn off the warm. Then again, scoop hot soup over spiralized zucchini to hold the crunchy surface.
Garnish with a twirl of chili oil, cut ruddy onions, browned shallots and lime wedges some time recently serving.

NOTES

Here is the formula on the off chance that you’re utilizing Tom Yum paste where you’ll skip the discretionary ingredients

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