Tom Yam Noodle Soup
1 Medium Yam, Peeled and Spiralized
3 - 4 Cups Mushroom or Vegetable Stock
1 Medium Shallot, Diced
1 Stalk Fresh Lemongrass, Bruised and Roughly Chopped
6 Makrut Lime Leaves, Bruised
1 Inch Fresh Galangal or Ginger, Sliced
1 Medium Roma Tomato, Diced
6 Ounces Medium-Firm Tofu, Cubed
6 Ounces Mixed Mushrooms, (Cremini, Shiitake, Trumpet, Oyster, and/or Straw Mushrooms) Sliced
2 Tablespoons Sambal Oelek
2 Teaspoons Braggs Liquid Aminos
1 1/2 Tablespoons Lime Juice
1/4 Cup Fresh Cilantro, Minced (Optional)
Start by spiralizing your peeled yam and placing it in a large stock pot over medium heat on the stove. Add in 3 cups of the stock to generously cover the vegetable noodles, along with the diced shallot.
Bundle up the bruised/chopped lemongrass, lime leaves, and galangal or ginger in a large tea strainer and toss the whole thing into the pot. This allows for a powerful flavor infusion with easy removal later, since these items are too fibrous to comfortably consume.
Add in the tofu, mushrooms, sambal oelek, braggs, and lime juice. Bring to a boil and simmer for about 10 minutes, until the yam noodles are fork-tender but well before they start falling apart. Divide between two big bowls, top with cilantro if desired, and dig in immediately, while piping hot!
Makes 2 Servings
©Hannah Kaminsky http://www.BitterSweetBlog.com