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Tom Yum Veggie Noodle Soup

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary® Gold Label Savory Roasted® Vegetable Base with traditional Thai flavors of coconut and green curry paste. Ideal for pairing with fresh vegetables, your favorite noodles or rice and tofu or fresh seafood, fish, or any proteins.


What You'll Need

  Prepared Thai-Style Broth 
2-1/2 qts Water, Hot
2 Tbsp Custom Culinary® Gold Label Savory Roasted® Vegetable Base
3 cups Coconut Milk
2 Tbsp Vegetable Oil
10 oz. Chicken Breast, Boneless, Skinless, Julienne Cut
1 cup Mushrooms, Whole Straw or Sliced Shitake
1/2 cup Lime Juice, Fresh
2 Tbsps Ginger Root, Fresh, Peeled, Minced
1/4 cup Cilantro, Fresh, Rough Chopped
2 oz. Green Onions, Fresh, Sliced Thin
1 cup Red Bell Pepper, Sweet, Fresh, Sliced, Julienne Cut
2 Tbsps Red Curry Paste
  Noodle Bowl
2 Tbsp Bok Choy Julienne Stem and Leaves
2 Tbsp Thai Red or Serrano Chilies, thin sliced
2 Tbsp Mushrooms, thin sliced
1 oz Firm Tofu, cubed – Seared in Toasted Sesame oil
6 oz Prepared Thai-Style Broth 
3 oz Rice Noodles, prepared, hot or Ramen, Udon or Jasmine Rice
1 Tbsp Fresh Coriander Leaves (Cilantro)
¼ oz Fresh Lime Wedge
PREPARATION

Prepare Thai-Style Broth
  1. In an 8 qt. sauce pot, heat water, vegetable base, and coconut milk, Mix well. Keep hot.
  2. In a wok or sauté pan, heat vegetable oil over high heat.
  3. Add mushrooms, lime juice, ginger root, cilantro, green onions, red pepper and curry paste.
  4. Heat to boiling, stirring constantly. Reduce heat and gently boil 1-2 minutes, stirring occasionally.
Prepare Noodle Bowl
  1. Arrange noodles, bok, choy, tofu, and mushrooms in a bowl
  2. Top with hot broth.
  3. Garnish with sliced chilies, basil leaves, and lime wedge.