Tom Yum Zoodle Soup

This vegan variation of traditional and very popular Tom Yum Soup is also gluten-free and it gives you extra protein with cubed tofu. It is slightly sour and spicy, with fresh herbs and spices.

5 from 1 vote

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Course: Soup

Cuisine: Asian, Thai

Keyword: herbs, spicy, Thai, tofu, Tom Yum Soup, zoodles

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 234.9kcal

Ingredients

1 tbsp neutral oil
3 stalk lemongrass cut into strips, the only white bottom part
5 kaffir leaves
1 small broccolini cut in small florets
1 medium red onion peeled and diced
1 red hot chili pepper sliced
small piece of ginger peeled and grated
4 cloves garlic peeled and minced
1 tofu cubed
250g enoki mushrooms
1 red capsicum (pepper) sliced
3 spring onion sliced, only green part
1 bok choy
1.5l vegetable stock (broth)
1 tbsp red curry paste
lime juice of 1 lime
1 tbsp tamari sauce
salt, pepper

To serve:

zucchini noodles of 1 zucchini
fresh coriander leaves
lime wedges/slices

Instructions

Heat neutral oil to a large pot. Add lemongrass and kaffir leaves. Cook until fragrant, about 3 minutes.
Add onion, ginger, broccolini, garlic, and tofu. Cook for another 5 minutes,
Now add vegetable stock, curry paste, capsicum, enoki mushrooms, spring onion, red hot chili pepper, and bok choy. Stir and cook on medium heat until everything is soft, about 10 minutes.
Lower the heat and add tamari sauce and lime juice. Taste and add salt/pepper. Remove from heat.
Divide the soup into bowls. Serve with zucchini noodles, fresh coriander leaves, and lime wedges. Enjoy!

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