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Week of 4/16/18

Tom Yum Tofu Ramen
with zucchini / mushrooms

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Tom Yum Tofu Ramen
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.
Tags
Feeds a Crowd, Quick and Easy
Proteins
Tofu
Cuisines
Asian - Thai
Save recipe
127

Ingredients

Metric
Servings:
4
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

  1. 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)
  2. Shallots / Lemongrass / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Zucchini - Cube zucchini. (Can be done up to 3 days ahead)
  4. Noodles - Cook according to package directions. (Can be done up to 3 days ahead)
  5. Thai basil - Chiffonade basil.
  6. Mushrooms (if using canned) - Drain and rinse.

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Make

  1. 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.
  2. Add red curry paste and saute for 1 minute more.
  3. Add stock and bring to a simmer. Simmer for 5 minutes to let the flavors develop.
  4. Add tofu, mushrooms (if using canned), and soy sauce and simmer for 5 minutes.
  5. Remove soup from heat and stir in lime juice. Taste and season with some salt.
  6. Stir in coconut milk and simmer for 1 minute.
  7. Divide noodles between serving bowls. Ladle soup over noodles. Top with basil and enjoy.

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