Cook time: 30 minutes
couple, family
This spicy and fragrant tom yum soup is bursting with aromatic flavours.
*Coriander is a shared ingredient. On the 3-night plan, use all for this dish. On the 4-night plan, use half for this dish. On the 5-night plan, use one third for each dish.
*If you have a gluten-free box, the rice noodles are for this dish. Cook in boiling water for 4-5 minutes, serve immediately as they will get sticky.
Bring a medium pot of water to boil with a pinch of salt.
Top and tail the onion, then thinly slice.
Cut the tomato 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 turnips and cut into eighths if they’re larger.
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.
Remove the tofu from the pack and gently strain. Dice into rough cubes
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 (this will prevent them from sticking).
Add the mushrooms, pak choi, tomato, turnip, carrot and tofu.
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.
To finish, add the cooked noodles and coriander, heat through, slurp it while it’s hot!
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!