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Vego tom yum noodles

Name: Vego tom yum noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbs peanut or sunflower oil; 2 tbs tom yum paste; 3 kaffir lime leaves, 2 whole, one shredded to garnish; 2 stalks lemongrass, bruised; 5cm piece ginger (25g), sliced; 250g button mushrooms, halved; 2L vegetable stock; 250g cherry tomatoes, halved; 2 bunches gai lan (Chinese broccoli, or other Asian greens), stalks and leaves separated; 200g rice vermicelli noodles (or other rice noodles); Juice of 2 limes; 150g silken tofu, cut into 2cm pieces

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10m

15m

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by Hayden Quinn

Oct 31, 2016

Adding noodles to this fragrant dish gives it more substance as a mid-week meal.

1 tbs peanut or sunflower oil
2 tbs tom yum paste
3 kaffir lime leaves, 2 whole, one shredded to garnish
2 stalks lemongrass, bruised
5cm piece ginger (25g), sliced
250g button mushrooms, halved
2L vegetable stock
250g cherry tomatoes, halved
2 bunches gai lan (Chinese broccoli, or other Asian greens), stalks and leaves separated
200g rice vermicelli noodles (or other rice noodles)
Juice of 2 limes
150g silken tofu, cut into 2cm pieces

Method

1.

Place a large saucepan over medium heat. Add the oil and tom yum paste and cook for 1-2 minutes until fragrant. Add kaffir lime, lemongrass and ginger and stir to coat.
2.

Add stock and mushrooms. Bring to a simmer and cook for 5 minutes for avours to infuse.
3.

Add the tomatoes, lime juice and gai lan and cook for 2-3 minutes until slightly softened.
4.

Add the noodles and lime juice and cook for 1 minute until tender. Divide between the bowls and top with silken tofu.