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.
- 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)
- salt, to taste
- fresh cilantro, to garnish
- fresh mint leaves, to garnish
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.
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.
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.
In a separate pot, bring water to a boil and cook the noodles according to package instructions. Strain, rinse and set it aside.
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!