Simple Thai Tom Yum Rice Noodle Soup

by Slowood Official

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 豆腐
  • 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.