Vegetarian Creamy Tom Yum Pasta Recipes
VEGETARIAN CREAMY TOM YUM PASTA
Thai Western Cuisine.... Special for Tom Yum lover.... No Onions and No Garlic
Provided by Vegan Lovers by Diana Nagaraji
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Half Cook the pasta in a large pot of boiling water.Drain and set aside. (I like to run water over my pasta to prevent it from sticking and cooking further.)
- For sauce : Medium heat pan, add in olive oil and butter... Wait till butter melt
- Once hot, add in the ginger and galanggal paste stir fry.
- Add in Tom yum paste good stir to combine around 1minute.
- Add in the milk and water together and Sauté for a minute. Cover the pan andbring it to boil for 2 minutes.
- Add in mix vegetables, yogurt and cream cheese and chopped lime leaves . Stir the sauce until cheese melted.
- Stir in the pepper, mix herbs and honey and cook till the sauce half thick.
- Add the half cook pasta to the sauce and continuously to combine. Cook for 3-5 minutes or until the pasta fully cooked (*do not over cook the pasta) The starches in the pasta will break down and the sauce will further thicken.
- Then, switch off the heat once the sauce really thickened.
TOM YUM SOUP WITH TOFU AND VERMICELLI
Tom yum is a hot and sour soup from Thailand with lively notes of lemongrass, makrut lime leaves and galangal. There are many variations of this iconic soup, including tom kha (coconut milk and dominant galangal notes), tom yum pla (fish) and tom yum gai (chicken). This version is vegetarian, hence not traditional, but it is reminiscent of tom yum koong nam khon, a creamy version that uses canned evaporated milk. (Use coconut milk if you prefer). Tom yum is often moored by nam prik pao, a staple Thai chile paste of roasted chiles, shrimp paste and fish sauce, but in this recipe, a combination of soy sauce, lime, garlic and sambal oelek provides a similar umami kick. The addition of vermicelli and tofu is also unconventional, but it turns this soup into a hearty, quick and comforting weeknight dinner. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories soups and stews, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
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.
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