I just love this thing. It’s simple, healthy, and absolutely delicious. The unique combination of flavors of lemon grass and coconut milk creates an elevated taste which is a good break from any routine cooking. Adding noodles makes it a wholesome meal which is sufficient in itself without any accompaniment.
Olive Oil – 1 Tablespoon
Thai Green Curry paste – 1 Tablespoon
Vegetarian tom yum paste – 1/2 Tablespoon
Coconut Milk – 1/2 Can
Garlic – 2 Cloves finely chopped
Ginger – 1/3 inch long – grated
Onion – 1 medium finely chopped
Mushrooms – 5-6 (I used white button mushrooms)(sliced thinly)
4 slices of pineapple/ one semi ripe mango (Cut into pieces of about 1 inch square)
Asparagus – 2-3 tender ones cut into about 2 inch length (I do not like bamboo sticks)
Baby spinach leaves – 20-25 leaves
Carrots – 4-5 baby carrots will do, thinly sliced
Tofu – about 200 grams (Cut into pieces of about 1 inch square)
Sugar – 1 Tablespoon
Salt to taste
Red chilli flakes
Thai sweet basil
Wheat noodles – About 100 grams(spaghetti can work)
Heat oil in a deep pan. Put onion and garlic into it. Cook till onion turns translucent. Slow the heat to medium.
Add Tom yum paste and thai green curry paste to it. Add ginger.
Meanwhile you can partially cook noodles in microwave/ other stove. (Remember most part of it will be cooked inside the soup. Just make them a bit tender. (Save the water in which they are cooked.
To the soup pan, now add all the veggies and saute them for about 30 seconds.
Add coconut milk. Add a glass of water. Now you can add the pineapple, tofu and mushrooms.
Transfer noodles to the soup. Also add about 1 and 1/2 glass of water used for making noodles. (The starch in this water helps to thicken the soup.)
Keep stirring intermittently during entire preparation so that nothing settles at bottom.
Cook for 5-6 minutes until veggies become soft.
Sprinkle over dry thai sweet basil and chilli flakes(optional)(The image does not contain basil or chilli flakes)