Zesty Tom Yum Zoodles Soup: A Culinary Symphony of Thai Flavors

Introduction:
Step into the realm of exquisite Thai cuisine with our flavorful Tom Yum Zoodles Soup—a low-carb, gluten-free delight that tantalizes your taste buds with its vibrant combination of zucchini noodles, mushrooms, tomatoes, and tofu, infused with the aromatic richness of lemongrass, galangal, and lime leaves. This quick and easy recipe, brimming with Southeast Asian flair, brings the essence of Thai street food to your home. Join us on a culinary journey where every ingredient is a note in the symphony of flavors.

Preparation Time:
Dive into the art of crafting this culinary masterpiece with a mere 15 minutes of prep time.

Cooking Time:
Let the Thai-inspired magic unfold during 15 minutes of cooking, transforming fresh ingredients into a bowl of aromatic bliss.

Total Time:
In just 30 minutes, you’ll be savoring the zesty goodness of Tom Yum Zoodles Soup.

Course:
This soup seamlessly fits into both main course and soup categories, making it a versatile addition to your culinary repertoire.

Cuisine:
Embark on a journey through the vibrant flavors of Southeast Asia with this Thai-inspired dish.

Servings:
Savor this aromatic creation with loved ones, as this recipe generously serves 1, allowing you to customize quantities as needed.

Equipment:
Bring out the Spiralizer to transform zucchinis into delightful noodles, adding a unique twist to traditional Thai Tom Yum Soup.

Ingredients:

1 medium-sized zucchini, skillfully spiralized
¼ cup quartered mushrooms (Bella mushrooms recommended)
¼ cup grape tomatoes, adding a burst of freshness
4 oz (100g) firm tofu, pressed and golden brown after pan-frying
1 stalk lemongrass (white part only), expertly pounded
3 slices galangal, infusing a unique Thai flavor
5 lime leaves, releasing their aromatic essence
3 teaspoons red chili paste/sambal for a spicy kick
2 tablespoons Vegan ‘fish’ sauce, elevating the umami
1 Thai chili, finely chopped for added heat
2 cups (475ml) vegetable broth or homemade stock
1 teaspoon coconut sugar for a hint of sweetness
Juice from 2 limes, providing a zesty tang
½ cup (125ml) coconut milk, or more for those craving creaminess
Cooking oil to enhance flavors
Salt to taste
Garnishes:

A swirl of chili oil for a visual and flavorful treat
Sliced red onions or shallots, adding a delightful crunch
Fried shallots for a textural contrast
Chopped cilantro, enhancing the aroma
Lime wedges for a final burst of citrusy freshness
Instructions:

Tofu Transformation:
Cut the tofu into your preferred shape. In a heated non-stick pan with a touch of oil, pan-fry the tofu until it achieves a golden brown hue on both sides. Season with a pinch of salt and set aside.

Aromatics Unleashed:
Utilize the back of a knife to gently pound the lemongrass, releasing its flavor. Slice it thinly. In a heated non-stick pan with 3 teaspoons of oil, sauté lemongrass, lime leaves, and galangal until a fragrant symphony fills the air.

Flavorful Infusion:
Stir in sambal, vegan ‘fish’ sauce, chopped chili, and vegetable broth. Allow the mixture to simmer over low-medium heat for 5 minutes, covered, letting the flavors meld.

Zucchini Noodle Ballet:
While the broth simmers, spiralize the zucchini into noodles, setting them aside for a delightful textural element.

Perfect Harmony:
Remove lemongrass, galangal, and lime leaves if needed. Once the soup has reduced slightly, add mushrooms, tomatoes, pan-fried tofu, lime juice, and coconut sugar. Season according to your preferences.

Creamy Crescendo:
Introduce coconut milk into the pot, gradually placing zucchini noodles into the mix. Turn off the heat, or for a different approach, ladle the hot soup over spiralized zucchini to retain a satisfying crunch.

Garnish Grandeur:
Before serving, adorn your creation with a swirl of chili oil, sliced red onions, fried shallots, and lime wedges. Elevate the visual appeal with a sprinkle of chopped cilantro.

Notes:
For a shortcut, you can use Tom Yum paste, skipping some of the optional ingredients without compromising the aromatic and flavorful essence of the soup.

Conclusion:
Immerse yourself in the enchanting world of Thai cuisine with our Tom Yum Zoodles Soup. As each spoonful unfolds a symphony of flavors—spicy, tangy, and umami—experience the warmth of authentic Thai street food in the comfort of your home. Share this culinary journey with friends and family, creating a feast for the senses. From the crunch of zucchini noodles to the aromatic dance of lemongrass and lime leaves, every detail has been crafted to transport you to the bustling markets of Southeast Asia. Indulge in the art of creating a dish that not only satisfies the palate but also celebrates the vibrant spirit of Thai gastronomy.
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.
NOTES
Here is the recipe if you are using Tom Yum paste where you can skip the optional ingredients