Tom Yum Soup with Zucchini Noodles

Tom Yum Soup with Zucchini Noodles

A flavorful Tom Yum Zoodles Soup that is low in carb, quick to make, and gluten-free made with a few simple ingredients. Check out how to use tom yum paste as a sub too.

PREP TIME 15 mins

COOK TIME 15 mins

TOTAL TIME 30 mins

COURSE Main Course, Soup

CUISINE Asian, southeastasian, thai

SERVINGS 1 people

EQUIPMENT

  • Spiralizer

INGREDIENTS 

  • 1 medium-sized zucchini spiralized
  • ¼ cup mushrooms quartered, used Bella
  • ¼ cup tomatoes used grape tomatoes
  • 4 oz [100g] firm tofu pressed
  • 1 stalk lemongrass, white part only pounded
  • 3 slices galangal
  • 5 lime leaves
  • 3 teaspoons red chili paste/sambal
  • 2 tablespoons Vegan ‘fish’ sauce
  • 1 Thai chili chopped
  • 2 cups [475ml] vegetable broth or homemade stock
  • 1 teaspoon coconut sugar
  • juice from 2 limes
  • ½ cup [125ml] coconut milk or more for a creamier version
  • oil for cooking
  • salt to taste

Garnishes

  • chili oil
  • sliced red onions or shallots
  • fried shallots
  • chopped cilantro
  • lime wedges

INSTRUCTIONS 

  • To prepare the tofu, cut it into your desired shape. In a heated non-stick pan with a drizzle of oil, pan-fry tofu until golden brown on both sides. Season with a pinch of salt and set aside.
  • Using the back of a knife, pound lemongrass a few times to release its flavor, then slice it thinly.
  • In a heated non-stick pan with 3 teaspoons of oil, sauté lemongrass, lime leaves, and galangal until fragrant.
  • Then, stir in sambal, vegan ‘fish’ sauce, chili, and vegetable broth. Let the mixture simmer over low-medium heat for 5 minutes, covered.
  • Meanwhile, spiralized the zucchini into noodles and set aside.
  • Remove *lemongrass, galangal and lime leaves at this point, if needed. Once the soup has reduced slightly, add the mushrooms, tomatoes, tofu, then season with lime juice and coconut sugar. Season accordingly.
  • Add in the coconut milk, and slowly place in the zucchini noodles, then turn off the heat. Alternatively, ladle hot soup over spiralized zucchini to retain the crunchy texture.
  • Garnish with a swirl of chili oil, sliced red onions, fried shallots and lime wedges before serving.