My Tho Clear Rice Noodle Soup

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This vegan tom yum noodle soup is tangy, spicy và comforting, brightened by a squeeze of fresh lime juice! Make with noodles or serve with rice, it’s a bright và vibrant delicious soup that’s perfect for cooler weather!

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My pregnancy cravings lately have involved lots of sour food, & this vegan tom yum noodle soup has been a recurring meal for me! It has a delicious balance of sour, spicy, salty, and sweet, and it’s just so comforting and vibrant in every spoonful! I’ve made fried rice with tom yum paste & fried vermicelli noodles with tom yum, & it’s always a hit in every form!

This version of tom yum noodle soup is vegan, so it doesn’t have a lot of the traditional flavours of shrimp or shrimp stock, but I amplify the traditional flavours with umami mushrooms, a vegan tom yum paste (that has it’s own blend of galangal, lemongrass, và Makrut lime leaves), & vegan fish sauce.

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There is a clear broth version as well as a creamy version, & the traditional way to make the creamy version is to use evaporated milk. I have swapped to lớn full fat coconut milk, & you can showroom a cảm biến of sugar to địa chỉ a subtle sweetness (I did not for this recipe).

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Where can I find vegan tom yum paste?

Traditionally tom yum paste is made with shrimp paste, but miraculously this is vegan-friendly! If you’d like to make your own tom yum paste, I have a recipe for that, but it is a bit of a hassle to lớn make, it lacks the nam prik pao (chili spice), & doesn’t last as long in the fridge. Not a glowing endorsement for my own recipe, but it’s there if you want it haha. You can freeze it in ice cube trays though!

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As I’ve mentioned in previous tom yum recipes, I found this Cock Brand Instant Tom Yum Paste quite easily at my local Asian market! I bought this from Nations, my mom has seen it in her thành phố (north of Toronto), và I see this brand often at T&Ts or other similar Asian markets.

You’ll find this close to lớn the other curry pastes, either in this 227g jar or the larger 450g jar. It lasts a while in the fridge but I still like to buy the smaller jar because aside from my current tom yum phase, I don’t cook it enough to lớn need huge quantities of it!

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My Favourite Tom Yum Soup Additions:

There are so many things people put in tom yum soup, but my favourites include:

tofu puffs (bought from the Asian market): great for soaking up that delicious brothvegan shrimp (I bought from the Asian market and Coven, Hamilton)flower mushrooms (you can score a star pattern on đứng đầu for extra presentation)tomatoes: they are essential in this tom yum to địa chỉ cửa hàng a sweetness khổng lồ the broth.pineapple: this is a common Vietnamese addition to lớn tamarind based soups, but I don’t see it that often in traditional tom yum. Like tomato, it adds a delicious tangy sweetness, but isn’t absolutely necessary. Canned is fine, but ripe fresh pineapple is the best!Bok choy or yu choy: I think both lend themselves very well to showroom some green khổng lồ the soup, you could also add mustard greens or tua lan as well. Any Asian greens work here!Fresh lime: this is also essential to bring all the tom yum flavours together!
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What noodles are used in tom yum soup?

I’ve seen so many different noodles used for vegan tom yum noodle soup: ramen, rice vermicelli, mung bean vermicelli (glass noodle), soba, udon…I don’t think there’s a single noodle that wouldn’t be delicious with this. My favourite is probably mung bean vermicelli, & in this recipe I used a rice và mung bean based vermicelli so it has a bit of the rice noodle bite and mung bean chew. Best of both worlds!

If using vermicelli, I lượt thích to soak the noodles in warm water for 15+ minutes until soft & pliable so it doesn’t soak up as much liquid when you cook it in the soup. I’ve also just stuck it straight into my soup dry. Whichever works for you!

Use whichever noodle you like, or omit noodles completely và eat this delicious vegan tom yum soup with steamed jasmine rice or sticky rice.