Tom Yum Soup with Zucchini Noodles

Prepare the Tofu: Cut tofu into your desired shape. Heat a non-stick pan with a drizzle of oil and pan-fry tofu until golden brown on both sides. Season with a pinch of salt, and set aside.

Prepare the Lemongrass and Herbs: Using the back of a knife, pound the lemongrass to release its flavor, then slice it thinly.

Cook the Aromatics: In the same heated non-stick pan, add 3 teaspoons of oil. Sauté lemongrass, lime leaves, and galangal until fragrant, about 2-3 minutes.

Add the Broth and Seasonings: Stir in the sambal (red chili paste), vegan ‘fish’ sauce, Thai chili, and vegetable broth. Let the mixture simmer over low-medium heat for about 5 minutes, covered.

Spiralize the Zucchini: While the broth is simmering, spiralize the zucchini into noodles and set aside.

Add Vegetables and Tofu: Remove the lemongrass, galangal, and lime leaves if desired. Once the soup has reduced slightly, add the mushrooms, tomatoes, and tofu. Season with lime juice and coconut sugar, adjusting for taste.

Finish the Soup: Stir in the coconut milk and gently add the zucchini noodles. Turn off the heat to avoid overcooking the noodles. Alternatively, ladle the hot soup over the spiralized zucchini noodles for a crunchier texture.

Garnish and Serve: Serve the soup garnished with a swirl of chili oil, sliced red onions or shallots, fried shallots, chopped cilantro, and lime wedges.

Serving and Storage Tips:

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