Delicious Vegan Tom Yum Noodle Soup

Wishing everyone a faBOOlous Halloween! Also, joyful greetings for the cozy shift that takes place immediately after. No sooner has the door closed on the last trick--or-treater then ‘tis the season: SOUP season.

I love soup year-round, but heading into winter and throughout the colder months, nothing says nourishment better. Taste buds can be temperamental, but whatever the season, and whatever the mood of the day, this fragrant, taste-bud tantalizing immune booster is one of my top favorite meals. Turmeric and a sprinkle of Organic India’s piquant Trinkatu blend if you have some (if not, sub in black pepper) add potent wellness benefits that enhance all the plantiful goodness you choose to pack in. A pinch to prepare with pantry staples, this soothing meal offers layers of flavor, from citrus to spice, meld into heady deliciousness that soothe body and soul.

We swap in tofu for traditional shrimp–perfect for soaking up the generously herbed, tangy broth. Feel free to toss in any mix of vegetables you have on hand. Sliced carrots, broccoli, bok choy or any variety of greens work well. If you’re feeling extra fancy, you can easily switch out lemon and lime zest for lemongrass and kaffir lime leaves. Bold yet light, this plant-based Tom Yum has a celebratory elegance yet ease of preparation perfect for a weeknight supper.

When I first started making this soup, I started to write up a post that ended up sitting in drafts. I had recently read a book with my deep-thinking, introspective boy called “All Birds Have Anxiety”, recognizing in him the painfulness of internalizing and perfectionism. Intended for children, it's brimming with beautiful, compelling photos I knew would appeal to him. As I read, though, the gentle descriptions of what anxiety might feel like gripped me with self-recognition, too. Equally, if not more, however, we could both identify with the gentle, beautiful strategies for better befriending ourselves.

With Election Day just days away now, I’m feeling simmering anxiety. This soup is just right for an extra layer of comfort and energizing nurturing. One of the wonderful things about winter, I think, is the built-in invitation to nourish, not just the body but self-awareness and mindfulness. Soup is at once quietly contemplative and invigorating with good, healing energy. Regardless of where you are and what tensions and busyness you’re feeling, I hope you’re finding manageable ways to give yourself some love. If that love includes this delicious soup, please let me know. I hope you enjoy! xo

Use code HAPPYAPPLE for 15% off Organic India Turmeric, Trikatu, and other products!

Yield: 6

Author: Wendy McMillan

Vegan Tom Yum Noodle Soup

This fragrant, taste-bud tantalizing immune booster is packed with nourishing goodness.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

8-ounce brown rice vermicelli noodles, or zoodles/noodles of choice
1 -16 ounce pack firm tofu, pressed and cubed
1 Tablespoon olive oil (or use water or cooking spray)
Zest of 1 lemon (about 1 tablespoon)
Zest and juice of 1 lime (approximately 2 Tablespoons juice and 2 Teaspoons zest)
1 bunch green onions, halved lengthwise with whites cut into 1-inch pieces (use finely chopped pieces of greens for garnish as desired)
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated
1 1/2 to 2 Tablespoons Thai red curry paste to taste
½ Teaspoon Turmeric
¼ Teaspoon Trikatu (optional, or use black pepper)
4 Cups low-sodium vegetable broth
1 15-ounce can coconut milk (light or full fat)
¼ Cup low-sodium tamari sauce
1 15-ounce can diced tomatoes (or sub in 1 ¾ Cups fresh, seeded and diced tomatoes)
2 Cups shitake mushrooms or mushrooms of choice, stems removed and sliced
Thai basil, cilantro, and lime wedges to serve, optional

Instructions

Prepare the noodles according to package directions. Drain and run under cold water and set aside.
Warm oil (cooking spray, or ½ Cup water) in a large pot over medium heat. Add lemon and lime zests, onion, garlic, ginder, curry paste, Turmeric, and Trikatu or pepper, if using. Cook, stirring frequently, approximately 1 minute.
Add broth, coconut milk, coconut aminos, tomatoes, mushrooms, and tofu to the pot. Bring to a near boil, then reduce heat and simmer for 15-20 minutes.
If the soup seems thick, thin with a little water as desired. Add lime juice, simmer for a few more minutes, then taste and adjust for seasonings as needed.
Divide noodles into serving bowls, and top with soup. Serve with garnishes of choice, such as lime wedges, cilantro, reserved chopped green onions, and Thai Basil.

Nutrition Facts

Calories

382

Fat

20 g

Sat. Fat

16 g

Carbs

46 g

Fiber

5 g

Net carbs

41 g

Sugar

8 g

Protein

7 g

Sodium

716 mg

Cholesterol

0 mg