This one was something I threw together for lunch one day. I was in the mood for some tom yum soup, but needed a decent sized lunch for two. Enter the tom yum noodle soup. Very warming and filling, especially nice since it's turned cold in the past few days. I'll have to stock up on the tom yum paste from now on.
Feeds 2
You'll need:
- 3 tsp Tom Yum paste
- 3 tsp bouillon mix
- 2 bunches of rice noodles
- 6 sliced button mushrooms
- 1 stalk of celery, diced
- 1 small tomato, diced
- 1/2 block firm tofu, cubed
- 4 cups water
Instructions:
- In a small pot over medium heat, add some neutral oil and add the tom yum paste, stir fry gently for 30 seconds
- Add the water and mix well
- Add the bouillon mix and mix well to combine
- Add the mushrooms and celery and bring to a gentle simmer for 6-8 minutes
- Cook the rice noodles according to the package
- After simmering, add the tofu and tomato to the soup and bring it to a boil
- Lower to a simmer and cook for 2 minutes
- Grab your noodles and distribute between two bowls, and spoon the hot soup over the noodles
- Garnish with whatever you have on hand, I just used some small sticks of cucumber here for some freshness