Veggie Tom Yum with Cashews and Shiitake
Ready in 25 minutes
• Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 22, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 22, 2018.
We’re ending your week with a delicious hot and sour soup from Thailand. This utilises the aromatic flavours of lemongrass, ginger, lime and chillies. This bowl of goodness with have you warmed up on this chilly July evening in no time!
Ingredients
Tom Yum
- 1 brown onion
- 100g shiitake mushrooms
- 1 carrot
- 1 baby bok choy
- 1 cup vegetable stock
- 1 cup water
- 100g veggie tom yum paste
- Zest and juice of ½ lime
- ½ tsp salt
Noodles
- 200g soba noodles
To Serve
- 100g mung bean sprouts
- 60g roast cashews
- 4-5 Tbsp chopped coriander stalks and leaves
Steps
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Bring a medium pot of salted water to the boil. Thinly slice onion and mushrooms, slice carrots into matchsticks and roughly chop bok choy.
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Add stock and water to another medium pot and bring to the boil on high heat. Once boiling, whisk in tom yum paste, then add onion, mushrooms, lime zest and juice and salt. Bring to a simmer, reduce heat to medium and cook for 3-4 minutes, until veggies are tender.
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While soup is simmering, add noodles to pot of boiling water and cook for about 2 minutes, until just tender. Drain well and toss with a little sesame oil to prevent sticking.
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When soup has simmered, add carrot and bok choy and cook for 1-2 minutes, until just tender. Season to taste with soy sauce.
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To serve, divide noodles between bowls, top with tom yum soup and sprinkle with mung bean sprouts, cashews and coriander.
Nutritional Information
| Energy |
2346 kj 561 kcal |
|---|---|
| Protein | 21.4g |
| Carbohydrate | 63.2g |
| Fat | 22.8g |