Hayden Quinn

Vegetarian · SHARING

8 November 2016

Vego Tom Yum Noodles

First published in delicious.

Hot, sour and fragrant vego tom yum with noodles and mushrooms. Packed with flavour.

Serves
4
Prep
20 mins
Cook
10 mins
Total
30 mins
Difficulty
Easy
Jump to recipe
Vego Tom Yum Noodels, recipe by Hayden Quinn

Ingredients

Method

  1. Place a large saucepan over medium heat. Add the oil and tom yum paste and cook for 1–2 minutes until fragrant. Add kaffir lime, lemongrass and ginger and stir to coat.
  2. Add stock and mushrooms. Bring to a simmer and cook for 5 minutes for the flavours to infuse.
  3. Add the tomatoes, lime juice and gai lan and cook for 2–3 minutes until slightly softened.
  4. Add the noodles and lime juice and cook for 1 minute until tender. Divide between the bowls and top with silken tofu.

Notes

You’ll find gai lan at Asian grocers.

You’ll find kaffir lime at Asian grocers and greengrocers.

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