This tom yum noodle soup is so simple but always hits the spot! This tangy and fresh Tom Yum Rice Noodle Soup is delicious and vegan-friendly! Can’t go wrong with this dish on a chilly day!
An easy, healthy tom yum noodle soup recipe to warm the cockles of your soul. Be creative with what you add to this hot and tangy Thai soup!
Tom Yum Rice Noodle Soup Recipe
Tom Yum Noodle Soup Ingredients (serves 1-2):
- 2 servings of rice noodles (dry or fresh)
- 2-3 tbsp coconut cream
- 3/4 jar of Mekhala Organic Tom Yum Paste
- 5oz (150g) shimeiji mushrooms, roots removed
- 2-3 cups of your favorite stock
- 5-6 bite size pieces of tofu
- Salt
For garnishing:
- Cilantro
- Chilli
How to Cook Tom Yum Soup:
- Add Mekhala Organic Tom Yum Paste, coconut cream, and stock into a small pot. Cook on medium heat until onions are translucent.
- Add in shimeiji mushrooms. Stir occasionally.
- Add in rice noodles. If noodles are fresh, cook at medium-low for about 3 mins. If noodles are dry, cook according to packet instructions in soup.
- Take off heat. The tom yum noodle soup is ready to be served with tofu and garnishes
This tom yum noodle soup is perfect when you want to eat something healthy, tasty, and soul-satisfying. Use Mekhala organic tom yum paste to take its flavors to the next level.
Itching for more Thai food? Try out our Pad Thai Noodle Salad or Vegan Thai Basil Garlic Udon!
