Tom Yum Noodles

Tom Yum Noodles

 sometimes you need a warm bowl of vegan goodness

This recipe is easy I promise, it takes around 25 minutes. I got the tom yam curry soup paste from @gourmetegypt and it is spicy 🌶. I like a little spice so 3 teaspoons were good for me but if you really can't handle it go with 2, the coconut cream does a great job at mellowing out the spice too.

 

Swipe for a pic of the ingredients I used.

Here it is 🍜

- 2 shallots

- 1 vegetable stock cube

- 3 tsp curry

- 1 can coconut cream

- 4 small carrots

- 180 g cherry tomatoes

- 180 g peas

- 1 lemon juice

Boil water with the stock, add shallots and boil for 5 mins. Add the curry, coconut milk and carrots mix all together and leave it to simmer for another 5 mins. I use frozen peas and add them straight to the hot soup so they stay slightly crunchy - add the tomatoes and leave for a few minutes. Soak the vermecelli rice noodles for 5 minutes (cut them up with scissors otherwise they are too long) then add them to the simmering soup for a few minutes, squeeze the lemon juice in there and done!

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