@victoriatschoppp: RECIPE For broth: 2 tbsp tom yum paste 2 tbsp lime juice 2 tbsp chili oil (use less if you don’t want as much spice!) 2 tbsp fish sauce 2 tsp sesame oil 1 tsp maple syrup 1 ½ cups broth or water 1/2 cup light coconut milk Pinch salt Noodles + Toppings: 4 oz cooked vermicelli noodles 6 oz cooked shrimp 3 oz cubed firm tofu 1/2 cup shredded purple cabbage 1/2 cup julienned carrots 1/2 cup thin cucumber sticks Chopped fresh cilantro, Thai basil, lime wedges, chopped green onions Chili oil for drizzling For broth, Whisk together all broth ingredients and refrigerate for 20 minutes. While the broth is chilling, cook noodles and shrimp. Assemble your veggies- shredded purple cabbage, tofu, carrots, & cucumbers. Layer noodles, shrimp, tofu, and veggies in bowls. Ladle chilled broth over everything. Top with chopped herbs, lime, and chili oil.

Victoria Tschopp

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Region: US

Wednesday 09 July 2025 00:28:25 GMT