Tom Yum Soup with Zucchini Noodles

A delightful vegan twist on the classic Tom Yum soup, this version is light, refreshing, and packed with bold flavors. The zucchini noodles give the soup a refreshing crunch while still offering all the warmth and comfort of traditional Tom Yum.

Ingredients:

For the Soup:

1 medium-sized zucchini, spiralized

¼ cup mushrooms, quartered (Bella mushrooms preferred)

¼ cup grape tomatoes, halved

4 oz (100g) firm tofu, pressed

1 stalk lemongrass, white part only, pounded

3 slices galangal

5 lime leaves

3 teaspoons red chili paste (or 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

How to Make:

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