Tom Yum Noodle Soup

Thai lunch ready in 10 min

Ingredients

• 200ml vegetable stock
• 1/2 carrot
• 1/2 tomato
• 2tsp Tom Yum paste
• instant noodle
• 30g tofu
• 1 mushroom
• 1/4 lime
• 1/3 chili
• 1 teaspoon oil

Preparation

• Cook sliced carrot and chopped tomato in stock, for about 5 min
• Add Tom Yum paste and cook for another 3 min
• Fry mushroom and tofu on a little bit of oil
• Pour the soup over the instant noodles
• Top with tofu and fried mushroom
• Serve with chopped chili and lime wedge