Hot and sour tom yum soup with silken tofu, fresh noodles, mushrooms and pak choi

Tom Yum Soup served with kaffir lime, turnip, buckwheat noodles and mushrooms

Cook time: 25 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Tomato
Couple
2
Family
3
White mushrooms
Couple
1 bag
Family
1 bag
Carrot
Couple
1
Family
2
Radish
Couple
Half
Family
Half
Pak choi
Couple
All
Family
All
Fresh ramen noodles+
Couple
1/2 pack
Family
1 pack
Tom yum paste
Couple
1 pottle
Family
1 pottle
Water
Couple
1 litre
Family
1 1/2 litres
Silken tofu (tetra pak)
Couple
1 pack
Family
2 packs
Coriander*
Couple
Half/Third/Quarter
Family
Half/Third/Quarter

This spicy and fragrant tom yum soup is bursting with aromatic flavours.

*Coriander is a shared ingredient. On the 3-Night Plan, use half for this dish. On the 4-Night Plan, use one third for this dish. On the 5-Night Plan, use one quarter for this dish.

+If you have a gluten-free box, you have rice noodles instead of fresh noodles. Cook in boiling water for 4-5 minutes and serve immediately as they will get sticky.

Equipment

You’ll need two medium pots for this recipe.

Tips

  • Not adding salt to the onions allows them to retain their moisture and brown them faster, giving the soup more depth of flavour.
  • Cooling the noodles under cold water immediately after cooking stops them from sticking together.

Instructions

1

Top and tail the onion, then thinly slice.

Cut the tomatoes into wedges.

Slice the mushrooms.

Peel the carrot, then cut into thin half moons.

Cut the pak choi into 3 cm strips. Wash if necessary.

Top the radish and cut into smaller pieces.

Remove the tofu from the pack and gently strain. Dice into rough cubes.

 

2

In a medium pot, sweat the onions in a little oil for 3 minutes, until just starting to brown. Add the water and tom yum paste.

Bring another medium pot of water to boil with a pinch of salt.

Once the water is boiling, add the noodles and cook as per packet instructions. If you’re on the gluten-free plan, follow the instructions above.

Once cooked, strain, and rinse under cold water.

 

3

Add the mushrooms, pak choi, tomato, radish, carrot and tofu to the soup.

Bring to a boil, then simmer for 10 minutes on low heat until the vegetables are just cooked.

Add a little more water, if needed.

Roughly chop the coriander.

 

4

To finish, add the cooked noodles and coriander and heat through.

 



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