Tom Yum Noodle Soup

1tbsp sunflower oil
1 small onion, chopped
2 garlic cloves
140g button mushrooms, sliced
1 red pepper, seeded and sliced
2tsp Thai red curry paste
700ml vegetable stock
1tbsp soy sauce
zest of 1 lime, and juice of ½
125g egg noodles
220g can bamboo shoots, drained
handful of fresh coriander

Heat the oil in a pan and fry the onion until golden. Stir in the garlic, mushrooms, and red pepper and fry for 3 minutes. Add the Thai curry paste and cook for 1 min. Stir in the stock, soy sauce, and grated lime zest. Simmer for 3 min.
Add the noodles to the pan and bring to the boil. Simmer for 4 min, until they are cooked. Add the bamboo shoots and most of the coriander and cook for 2 min.
Divide the noodles between two soup bowls. Add the lime juice to the broth and season to taste. Pour over the noodles, scatter the remaining coriander over and serve.

I got this from Good Food 101 veggie Dishes.

There was someone out there that asked me about vegetarian recipes that used soba noodles. I hope you’re still reading, because this is a really good one. You don’t need to use Soba noodles if you can’t find them, but they worked really well with this.

It doesn’t say what to do with the garlic, so I sliced it. I think dicing would be fine too, but leaving it whole didn’t seem like a good idea since there isn’t actually that much cooking time. Also, I thought I had a tin of bamboo shoots, but I didn’t, so I used baby corn instead. It worked just fine. I’m not sure how easy it is to find Thai red curry paste in the States, but out here it’s in most grocery stores.

This recipe was really really good. I loved it! It wasn’t quite like the Tom Yum soup we used to get when we went out. It was less spicy, and had slightly fewer things in it. Still, you can easily make it more spicy if you want to, and add more things if you want too. This is fast and easy and cheap and delicious. The combination of lime and coriander is impossible for me to resist. I will definitely make this again, it was too good.