Simple Thai Tom Yum Rice Noodle Soup

Simple Thai Tom Yum Rice Noodle Soup

Ingredients (serve 1-2)

2 servings of Rice Noodles (dry or fresh)
2-3 tbsp Coconut Cream
3/4 jar of Organic Tom Yum Paste
5oz (150g) Shimeiji Mushrooms, roots removed
2-3 cups of Veg Stock
5-6 bite size pieces of Tofu
Cilantro, for garnishing
Chilli, for garnishing

How to make

  1. Add Mekhala Organic Tom Yum Paste, coconut cream, and stock into a small pot. Cook on medium heat until onions are translucent.

  2. Add in shimeiji mushrooms. Stir occasionally.

  3. Add in rice noodles. If noodles are fresh, cook at medium-low for about 3 mins. If noodles are dry, cook according to packet instructions in soup.

  4. Take off heat. Serve with tofu and garnishes.

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