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:
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