Language Switcher zh

Vegan Tom Yum Noodles



  • 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


  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.
分享它 :


We use cookies to enhance your browsing experience on our website and analyze our traffic. By clicking “Allow”, you consent to our use of cookies. For more information, please click Privacy

Privacy Preferences

คุณสามารถเลือกการตั้งค่าคุกกี้โดยเปิด/ปิด คุกกี้ในแต่ละประเภทได้ตามความต้องการ ยกเว้น คุกกี้ที่จำเป็น

Allow All
Manage Consent Preferences
  • Always Active