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This simple Tom Yum (hot and sour) soup is bursting with flavor from coconut and lime and is filled with veggies, pan fried tofu, and noodles to make for a comforting and filling vegan lunch or dinner.
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Details
Recipe
- 3-4 cups vegetable broth
- 5 teaspoons Tom yum paste
- 4 lime leaves (optional)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 7 ounces extra firm tofu, cubed
- 2 tablespoons neutral cooking oil
- 1 teaspoon Mirin
- 4 ounces Cremini mushrooms, sliced
- 2 medium carrots, sliced
- 1 lime, juiced
- 1 teaspoon agave
- 1 handfull string beans, cut in half
- 1 bag dry noodles (or 2-3 bags ramen noodles or sub in gluten-free rice noodles),
- salt, to taste
- fresh cilantro, to garnish
- fresh mint leaves, to garnish
Method
Step 1
In a large pot, bring the vegetable broth to a boil. Add the Tom yum paste, and lime leaves. Continue simmering over medium low heat for 5 minutes.
Step 2
Meanwhile, heat 2 teaspoons oil in a sauté pan. Add cubed tofu, soy sauce and Mirin. Fry the tofu until it is golden brown on both sides. Set aside.
Step 3
Add the coconut milk, mushrooms, string beans and the carrots to the broth and simmer for another 5 minutes until vegetables are tender. Reduce the heat to low and add the lime juice, agave, and salt.
Step 4
In a separate pot, bring water to a boil and cook the noodles according to package instructions. Strain, rinse and set it aside.
Step 5
Distribute the cooked noodles evenly amongst 4 bowls, pour in a generous amount of Tom yum soup, top each bowl with fried tofu, sesame seeds, lime wedges, onions and herbs. Enjoy!