Ingredients
- Tom Yum Paste
- Coconut milk
- Vermicelli noodles
- 300gms Tempeh - cut into 2cm cubes
- 400gm mushrooms - sliced
- 1 tin of sliced water chestnuts
- Dash soy sauce
- Half a packet of bean sprouts
- Basil and mint leaves
- Handful roasted peanuts
- 1 lime - quartered
- Extra beansprouts
- Extra mint leaf shoots
- 1 carrot- cut into long slivers
Method
- Boil the kettle and put one bundle of vermicelli noodles into each serving bowl.
- Pour 2 & 3/4 cups of water into saucepan and add 1/2 jar of Tom Yum paste. Boil for 5 minutes.
- Pour 1 cup of boiling water and dash of soy sauce over each bundle of vermicelli noodles and let sit.
- Add Mushrooms to saucepan and cook additional 5 minutes.
- Arrange lime slices, extra beansprouts, carrot and extra mint on salad plate.
- Add tempeh and water chestnuts to saucepan, cook for 2 minutes.
- Drain water from each bowl with vermicelli noodles.
- Add beansprout to saucepan and gently stir.
- Top each bowl of noodles with Tom Yum, then add mint & basil leaves.
- Sprinkle with toasted peanuts and serve with salad plate.
Product used in recipe
- Valcom - Valcom Tom Yum Paste
- Valcom - Valcom Water Chestnut Sliced
- Lee Kum Kee - Gluten Free Soy Sauce
