Tom Yum Noodle Soup

Nothing says nourishment in winter like a cozy bowl of soup, right? This fragrant, taste-bud tantalizing immune booster has become a regular at our house. Turmeric and a sprinkle of Organic India’s piquant Trinkatu blend add potent wellness benefits that enhance all the plantiful goodness you choose to pack in. A pinch to prepare with pantry staples, this soothing meal offers layers of flavor, from citrus to spice, meld into heady deliciousness that soothe body and soul.

We swap in tofu for traditional shrimp–perfect for soaking up the generously herbed, tangy broth. Feel free to toss in any mix of vegetables you have on hand. Sliced carrots, broccoli, bok choy or any variety of greens work well. If you’re feeling extra fancy, you can easily switch out lemon and lime zest for lemongrass and kaffir lime leaves. Bold yet light, this plant-based Tom Yum has a celebratory elegance yet ease of preparation perfect for a weeknight supper. 

One of the wonderful things about winter, I think, is the built-in invitation to nourish. Soup is just the start. Something about the cold, and the sparkle that can flutter and glimmer alongside it, opens up paths to self-awareness and mindfulness.

Recently, I read to my deep-thinking, introspective boy a book called "All Birds Have Anxiety", recognizing in him the painfulness of internalizing and perfectionism. Intended for children, it's brimming with beautiful, compelling photos I knew would appeal to him. As I read, though, the gentle descriptions of what anxiety might feel like gripped me in a surprising way. Wow, my first reaction was. This is still a bigger part of my life than I realized, not so much in the past.

It was a little disconcerting, identifying so well to these personified sweet birds. But as I read on, the suggested strategies, lightly given like a hug, were equally a release. Yes, anxiety, self-doubt, and so much discomfort is utterly wrapped up in our being...but as we recognize it we can better befriend, if not it, then ourselves. I've been drawn with extra intensity to all the soul-warming nourishments lately, from the figurative stretching of limits in the outdoors to the literal like this soup. As opposed as they are in terms of activity, they all share a special, tender sort of space for contemplation that is at once quiet and invigorating. I'm not sure why I'm sharing all this, except as a roundabout way of saying, give yourself love, and trust in the process. And if part of that process includes this delicious soup, I hope you love it like I do. xo

Tom Yum Noodle Soup
Serves 4
8-ounce brown rice vermicelli noodles, or zoodles/noodles of choice
1 -16 ounce pack firm tofu, pressed and cubed
1 Tablespoon olive oil (or use water or cooking spray)
Zest of 1 lemon (about 1 tablespoon)
Zest and juice of 1 lime (approximately 2 Tablespoons juice and 2 Teaspoons zest)
1 bunch green onions, halved lengthwise with whites cut into 1-inch pieces (use finely chopped pieces of greens for garnish as desired)
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated
2 Tablespoons Thai red curry paste
½ Teaspoon ORGANIC INDIA Turmeric Formula
¼ Teaspoon ORGANIC INDIA Trikatu (optional)
4 Cups vegetable broth
1 can light or full-fat coconut milk
¼ Cup low-sodium coconut aminos, soy or tamari sauce
1 15-ounce can diced tomatoes (or sub in 1 ¾ Cups fresh, seeded and diced tomatoes)

2 Cups shitake mushrooms or mushrooms of choice, stems removed and sliced
Thai basil, cilantro, and lime wedges to serve, optional

Prepare the noodles according to package directions. Drain and run under cold water and set aside.

Warm oil (cooking spray, or ½ Cup water) in a large pot over medium heat. Add lemon and lime zests, onion, garlic, ginder, curry paste, ORGANIC INDIA Turmeric Formula, and ORGANIC INDIA Trikatu, if using. Cook, stirring frequently, approximately 1 minute.

Add broth, coconut milk, coconut aminos, tomatoes, mushrooms, and tofu to the pot. Bring to a near boil, then reduce heat and simmer for 15-20 minutes.

If the soup seems thick, thin with a little water as desired. Add lime juice, simmer for a few more minutes, then taste and adjust for seasonings as needed. 

Divide noodles into serving bowls, and top with soup. Serve with garnishes of choice, such as lime wedges, cilantro, reserved chopped green onions, and Thai Basil.