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

  1. 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.
  2. Season with lemon juice, vegan Thai chili paste, UFC Velvet Coconut Milk, pound chilies and stir well.
  3. 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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