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
      10 paprika
      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

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