Tom Yum Hot Sour Tofu Noodle Soup Recipes

HOT AND SOUR THAI SOUP: TOM YUM GOONG

Steps:

• Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
• Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

TOM YUM SOUP WITH TOFU AND VERMICELLI

Steps:

• Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.
• Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
• In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.
• Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.
• Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.

TOM YUM (HOT & SOUR) TOFU NOODLE SOUP

Steps:

• In a large pot, bring the vegetable broth to a boil. Add the Tom yum paste, and lime leaves. Continue simmering over medium low heat for 5 minutes.
• Meanwhile, heat 2 teaspoons oil in a sauté pan. Add cubed tofu, soy sauce and Mirin. Fry the tofu until it is golden brown on both sides. Set aside.
• Add the coconut milk, mushrooms, string beans and the carrots to the broth and simmer for another 5 minutes until vegetables are tender. Reduce the heat to low and add the lime juice, agave, and salt.
• In a separate pot, bring water to a boil and cook the noodles according to package instructions. Strain, rinse and set it aside.
• Distribute the cooked noodles evenly amongst 4 bowls, pour in a generous amount of Tom yum soup, top each bowl with fried tofu, sesame seeds, lime wedges, onions and herbs. Enjoy!

TOM YUM (HOT & SOUR) SOUP WITH PRAWNS

Steps:

• Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
• Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.