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

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