Vegetarian Tom Yum Noodles
Vegetarian Tom Yum Noodles recipe with fresh milk instead of coconut milk. Smell of herbs. Add protein from mushrooms and vegetables to your liking.
1 egg noodles
1/4 cup fresh milk
1 +1/2 cups ofwater
5 glasses of galangal slices
Lemongrass ) 3 plants
2 shredded kaffir lime leaves
3 shallots smashed enough
50 grams of shredded fairy mushrooms
4 flowers pressed carrots
50 grams of green peas
2 tablespoons of vegetarian chili paste
1 tablespoon seasoning sauce
salt 1/4 teaspoon coarsely ground
2 teaspoons lime juice
1/4 cup chopped coriander
Water (for blanching)
1. Put fresh milk and water into a pot, heat it up until hot. Put galangal, lemongrass, kaffir lime leaves and shallots in a boil.
2. Add angel mushrooms, carrots and green peas to boil for a few minutes.
3. Season with J-recipe chili paste, seasoning sauce and salt. as well prepared
4. blanched noodles in boiling water until cooked flick the dry ingredients in a bowl and pour on the 3rd egg noodles served