Creamy Tom Yum Noodles Share: Link copied to clipboard! Creamy Tom Yum Noodles Recipe Ingredients 1 onion, sliced 1 carrot, sliced 2 large oyster mushrooms, chopped4 cherry tomatoes, cut in half1 can coconut milk (400ml)2 + 1/2 cups vegetable broth2-2.5 Tbsp. tom yum paste, adjust the amount to your preference2 Tbsp. Nature’s Charm vegan fish sauce2-3 tsp lime or lemon juice2 tsp soy sauce 200g noodles of choicePan fried crispy tofu and mushrooms:200g extra firm tofu, pressed and cut into cubes4 large mushrooms, quartered1 Tbsp. potato starch1 tsp. soy sauce Garnishes:Cilantro, choppedRed onion, slicedLime or lemon, sliced Instructions Put onion and carrot in a pot and sauté until softened.Add water and oyster mushrooms and bring to a boil.Add coconut milk, tom yum paste, Nature’s Charm vegan fish sauce and tomatoes and heat through.Place tofu in a bowl and marinate in soy sauce.Add potato starch and mix to coat well. Place tofu and mushrooms in a non-stick pan and pan fry over medium-high heat until crispy with a little oil.Boil water in a separate pot and cook noodles. Place them in bowls, pour soup and top with tofu, mushrooms, cilantro, red onion and lime. Products used... Vegan Fish Sauce Regular price £3.20 Unit price / per Add to basket Previous article: Salt and Chilli Calamari Next article: Tofu and Vegetable Penang Curry See all articles in Recipes
