Fresh with a hint of sweet and sour, this veganized version of Tom Yum soup is so easy to make! I usually have some Tom Yum stock on hand so this cooks up pretty quick, I also like to add some coconut milk to the pot. It makes for a flavourful base.
I marinate some cubed tofu with some sunflower oil, tamari, and hot sauce. Bake it in the oven at 400 for about 10 minutes or until golden. Soak rice noodles in a bowl of boiled water for 3-4 minutes. Drain and set aside. Once the broth is up to a boil, add some sliced carrots. Allow them to become tender. Place bok choy in the broth and cook for 30 seconds. Assemble the noodles in a bowl, add tofu. Place the bok choy and carrots around the noodles. Arrange the raw veggies on top ( bean sprouts, red pepper, fresh cilantro).
And there you have a souper meal!
The soup looks so fresh and colourful! I think that is what I like most about Thai food.
ReplyDeleteI really love Thai food too :)
DeleteIs the broth something you can buy or is there a recipe to make it?
ReplyDeleteI like to make it..but you can buy a jar of it. Just make sure it doesn't have fish product in it :)
Delete3 Researches REVEAL Why Coconut Oil Kills Fat.
ReplyDeleteThe meaning of this is that you actually get rid of fat by eating coconut fats (including coconut milk, coconut cream and coconut oil).
These 3 researches from large medicinal journals are sure to turn the conventional nutrition world upside down!