Vegan Tom Yum Noodles
Main Course
Ingredients
- 80 ml. UFC Velvet Coconut Milk original
- 240 g. Ramen Noodles
- 100 g. Shimeji Mushrooms
- 2-3 Pieces Fried Tofu
- 10 Pods Pound Chilies
- 4 Pieces Sliced Galangal
- 1 Stalk Sliced Lemongrass
- Kaffir Lime Leaves
- 2 Tsps. Sugar
- 3 Tbsps. Soy Sauce
- 2 Tbsps. Lemon Juice
- 1 Tbsp. Vegan Thai Chili Paste
- 300 ml. Water
- 10 Pieces Vegan Balls
- 1 Tbsp. Stinkweed
- 120 g. Bean Sprouts
Instructions
- Boil the water a skillet pan, add soy sauce, sugar, sliced galangal, sliced lemongrass, kaffir lime leaves, Shimeji mushrooms and vegan balls until thoroughly cooked. Then turn off the heat.
- Season with lemon juice, vegan Thai chili paste, UFC Velvet Coconut Milk, pound chilies and stir well.
- Blanch bean sprout and ramen noodles in boiling water. Put in deep bowl with fried tofu and the prepared ingredients. Ladle over the soup, top with stinkweed and serve.
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