Tom Yum Tofu Ramen
with zucchini / mushrooms

Name: Tom Yum Tofu Ramen
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, 1/2" / 1.3cm cubes (vacuum-packed preferable); 2 cloves Shallots, chopped; 2 stalks Lemongrass, fresh, chopped (sub 1 tsp lemongrass paste / stalk); 1 Jalapenos (opt), thinly sliced; 12 oz Zucchini, cubed; 6 oz Noodles, ramen (sub any Asian noodles); 10 leaves Thai basil (opt), chiffonade; 1 can Straw mushrooms, canned (14 oz / 397 g), drained and rinsed (sub fresh button mushrooms, sliced); 1 Tbsp Oil, cooking; 1 Tbsp Curry paste, red (sub vegetarian nam prik pao - Thai chili paste); 3 1/2 cups Stock, any type; 2 tsp Soy sauce; 1 cup Coconut milk, light; 1 Tbsp Lime juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This variation of the spicy Thai soup has a nontraditional twist with the addition of creamy coconut milk and ramen noodles for substance. While usually made with shrimp, we're using tofu as the protein in this vegetarian version.
Smarts: Traditional Tom Yum Soup is made with nam prik pao (Thai chili paste), but we’re using red curry paste since it’s a staple in our community members’ kitchens. If you can find nam prik pao at your local Asian just check the ingredients - many versions include shrimp.

Ingredients

Metric

Servings:

Tom Yum Tofu Ramen:

Tofu, extra-firm - 16 oz , 1/2" / 1.3cm cubes (vacuum-packed preferable)
Shallots - 2 cloves , chopped
Lemongrass, fresh - 2 stalks , chopped (sub 1 tsp lemongrass paste / stalk)
Jalapenos (opt) - 1 , thinly sliced
Zucchini - 12 oz , cubed
Noodles, ramen - 6 oz (sub any Asian noodles)
Thai basil (opt) - 10 leaves , chiffonade
Straw mushrooms, canned (14 oz / 397 g) - 1 can , drained and rinsed (sub fresh button mushrooms, sliced)
Oil, cooking - 1 Tbsp
Curry paste, red - 1 Tbsp (sub vegetarian nam prik pao - Thai chili paste)
Stock, any type - 3 1/2 cups
Soy sauce - 2 tsp
Coconut milk, light - 1 cup
Lime juice - 1 Tbsp

Prep

Tofu - Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3cm cubes. (Can be done 1 day ahead)
Shallots / Lemongrass / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
Zucchini - Cube zucchini. (Can be done up to 3 days ahead)
Noodles - Cook according to package directions. (Can be done up to 3 days ahead)
Thai basil - Chiffonade basil.
Mushrooms (if using canned) - Drain and rinse.

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Make

Heat a wok or Dutch oven over medium heat. Add oil and then shallots, lemongrass, jalapenos, and zucchini. (If using fresh mushrooms, add them as well.) Season with a pinch of salt and saute until fragrant, ~4 minutes.
Add red curry paste and saute for 1 minute more.
Add stock and bring to a simmer. Simmer for 5 minutes to let the flavors develop.
Add tofu, mushrooms (if using canned), and soy sauce and simmer for 5 minutes.
Remove soup from heat and stir in lime juice. Taste and season with some salt.
Stir in coconut milk and simmer for 1 minute.
Divide noodles between serving bowls. Ladle soup over noodles. Top with basil and enjoy.

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