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 recipe to warm the cockles of your soul. Be creative with what you add to this hot and tangy Thai 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 favourite stock
5-6 bite size pieces of tofu
- 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. Serve with tofu and garnishes.
Itching for more Thai food? Try out our Healthy Chicken Khao Soi or our Pad Thai Noodle Salad!