Fragrant Thai Tom Yum Noodle Soup With Tofu, Pak Choi, Button Mushrooms, Coriander & Lime

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle, then take out two saucepans and a frying pan.

STEP 2

Place one of your saucepans over a medium heat and fill with the boiling water from the kettle. Add the flat rice noodles and cook for 5–6 minutes, or until tender but still al dente. Drain, rinse under cold water, and set aside in a colander to drain.

STEP 3

Cut any larger button mushrooms in half and leave any smaller ones whole. Place your frying pan over a medium-high heat with a drizzle of oil and fry the mushrooms until lightly browned, about 4–5 minutes. Season with salt or a dash of soy sauce, if you have some to hand.

STEP 4

Meanwhile, trim the base of the pak choi and slice it lengthways into long pieces. Dice the tofu into bite-sized cubes.

Pick the coriander leaves from the stalks, cut the lime in half, and set aside for garnish.

STEP 5

Place the second saucepan over a medium heat and add the tom yum broth, diced tofu, and 250ml water (double the quantity for 4 portions). Bring to a gentle simmer. For extra flavour, you can add the coriander stalks and the zest of the lime to the broth.

Once the broth is bubbling, add the sliced pak choi and cook for a further 2–3 minutes, until tender but still with a little bite.

Add the drained flat rice noodles to the broth and warm through for about 1 minute, then remove from the heat. If you added the coriander stalks, remove these before serving.

STEP 6

To serve, divide the tom yum noodles between serving bowls and top with the sautéed button mushrooms. Finish with a scattering of coriander leaves and a generous squeeze of fresh lime juice. Enjoy!