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