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
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