Tom Yum Veggie Noodle Soup

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. A robust combination of hearty flavors that bring warmth any time of the year.

Made with:

9800 - Gold Label Savory Roasted Vegetable Base

What You'll Need

Yield: 1 serving

	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

In an 8 qt. sauce pot, heat water, vegetable base, and coconut milk, Mix well. Keep hot.
In a wok or sauté pan, heat vegetable oil over high heat.
Add mushrooms, lime juice, ginger root, cilantro, green onions, red pepper and curry paste.
Heat to boiling, stirring constantly. Reduce heat and gently boil 1-2 minutes, stirring occasionally.

Prepare Noodle Bowl

Arrange noodles, bok, choy, tofu, and mushrooms in a bowl
Top with hot broth.
Garnish with sliced chilies, basil leaves, and lime wedge.