Vegetable Tom Yum Soup

Ingredients

2 tbsp vegetable oil

150 g mushrooms, diced

1 small onion, thinly sliced

2 carrots, cut on bias into small pieces

1 red pepper, cut on bias into small pieces

1 zucchini, cut on bias into small pieces

100 g cherry tomatoes, halved

2 tbsp soy sauce

2 tsp brown sugar

1 tsp mirin

5 tsp tom yum paste

800 ml water

150 ml coconut milk

250 g rice noodles

salt, cilantro, lime, chopped chilies, etc. for garnish

Directions

In a dutch oven or other high sided pan, add oil and saute all of the vegetables for 5-8 minutes until tender.

To the pot add the soy sauce, brown sugar, mirin, and tom yum paste and cook until everything has heated all the way through.

Add the water and coconut milk to the pot, turn the heat down to medium-low and simmer for 10-15 minutes until it begins to boil lightly.

Add the uncooked noodles to the pot and let simmer for 3-4 minutes until they soften completely before turning off the heat. Serve hot.

Nutrition Facts

4 servings

Serving size