Tom Yum Soup with Zucchini Noodles

Ingredients:

For the Broth:

• 4 cups vegetable broth
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 3-4 kaffir lime leaves, torn into pieces
• 3 slices galangal or ginger
• 3 cloves garlic, smashed
• 2-3 Thai bird’s eye chilies, sliced (adjust to taste)
• 1-2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon coconut sugar or brown sugar
• 1-2 tablespoons vegan Thai red curry paste (ensure it’s vegan, some brands contain shrimp paste)
• 1 can (14 oz) coconut milk

For the Soup:

• 1 cup mushrooms (shiitake, button, or oyster), sliced
• 1 small tomato, cut into wedges
• 1 small onion, sliced
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 1 zucchini, spiralized into noodles (zoodles)
• 1 cup tofu, cubed (optional for added protein)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Broth:
   1. In a large pot, bring the vegetable broth to a boil.
   2. Add the lemongrass, kaffir lime leaves, galangal or ginger, garlic, and Thai chilies. Let it simmer for about 10 minutes to allow the flavors to infuse.
   3. Strain the broth to remove the aromatics and return the liquid to the pot.
2. Flavor the Broth:
   1. Add the soy sauce, lime juice, coconut sugar, and red curry paste to the broth. Stir well.
   2. Pour in the coconut milk and bring the mixture to a gentle simmer.
3. Add Vegetables and Tofu:
   1. Add the mushrooms, tomato, onion, carrot, and red bell pepper to the broth. Let it cook for about 5-7 minutes until the vegetables are tender.
   2. If using tofu, add it to the soup and let it heat through.
4. Prepare Zucchini Noodles:
   1. Spiralize the zucchini into noodles using a spiralizer.
   2. Add the zucchini noodles to the soup just before serving to keep them crisp. Let them sit in the hot broth for about 1-2 minutes.
5. Serve:
   1. Ladle the soup into bowls.
   2. Garnish with fresh cilantro.
   3. Serve with lime wedges on the side for extra tang.

Tips:

• Adjust the level of spiciness by adding or reducing the number of Thai chilies.
• You can add other vegetables like baby corn, bok choy, or snap peas based on your preference.
• For a heartier meal, serve the soup over cooked rice or rice noodles.