VEGO TOM YUM NOODELS
MAKES: 4
WHAT'S IN IT?
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
PUTTING IT ALL TOGETHER:
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.
Add stock and mushrooms. Bring to a simmer and cook for 5 minutes for avours to infuse.
Add the tomatoes, lime juice and gai lan and cook for 2-3 minutes until slightly softened.
Add the noodles and lime juice and cook for 1 minute until tender. Divide between the bowls and top with silken tofu.
