Tom yum noodles are a great way to enjoy the quintessential Tom yum soup from Thailand. The word ‘tom’ in Thai means ‘boil’ and ‘yum’ refers to the broth mix that gives it the iconic spicy, sour, and fragrant flavors that we crave all the time. And this time, we created a vegan version swapping out carbs for high fiber zucchini noodles to make this soup even more refreshing. This Mekhala tom yum paste recipe is so easy, you will want to make this every day.
How to Make Low-Carb Tom Yum Noodle Soup
Ingredients
(Serves 1-2 pax):
- 2 heaped tsp Mekhala Organic Tom Yum Paste
- 1 cup / 250ml vegetable stock
- 1 tsp oil
- ½ small onion, sliced
- 1 tbsp coconut cream
- 1 serving of zucchini or other low-carb noodles (approx 2oz or 55g dry weight)
- 1 cup/ 110g shimeiji or shiitake or mixed mushrooms, sliced if using shiitake or similar.
- Coriander for garnish
Method:
- Julienne the zucchini using a Julienne peeler or just a normal peeler to prepare the zoodle. Squeeze zoodles to remove the extra water. Transfer into a serving bowl.
- Heat oil in a medium saucepan. Add sliced onion and saute until fragrant, about 2 min.
- Add Mekhala Organic Tom Yum Paste and stock. Bring to boil.
- Add mushrooms and coconut cream. Simmer for another 5-7 min.
- Remove from heat and transfer to the serving bowl with the zucchini veggie noodles. Garnish with coriander if desired.
Want to see more tom yum recipes? You’ll love our delicious Dry Tom Yum Noodle Recipe. And to get more creative with Mekhala’s Tom Yum paste, try our:
