Vegetable Tom Yum Noodle Soup

By AshleighL
Vegetable Tom Yum Noodle Soup 16

  • 2 Litres vegetable stock

  • 2 TBS Valcom tom yum paste

  • 5 kaffir lime leaves

  • 2 sticks of fresh lemongrass

  • 2 TBS Lee Kum Kee soy sauce

  • 1/2 white onion

  • 1 large ripe tomato

  • 1 tin TCC premium coconut milk

  • 2 stalks bok choy

  • 2 cups button mushrooms

  • 1 pack enoki mushrooms

  • 1 stalk  fresh coriander

  • 2 sprigs spring onion

  • 250 g rice noodles

  • Salt and pepper to taste


  1.  In a large soup pot, bring the vegetable stock to the boil and add tom yum paste, lemongrass and kaffir lime leaves and boil until fragrant

  2. Add diced onion and tomato and continue to boil for 5 minutes.

  3. Cut the buttom mushrooms into quarters, and the bok choy stalks in half, separating the leaves from the stalk and add the button mushrooms and the sliced stalks of the bok choy to the soup with the coconut milk and soy sauce and continue to boil for 5 minutes.

  4. In a separate dish, place the dry rice noodles, cover with boiling water and leave to soften for 5 minutes.

  5. Bring the soup down to a low heat and add the bok choy leaves and enoki mushrooms for 3 minutes

  6. Drain and rinse the rice noodles and separate them into serving bowls.

  7. Serve the soup into the bowls of noodles and garnish with chopped coriander and spring onion, add salt and pepper to taste.


Share this entry