Simple Thai Tom Yum Rice Noodle Soup

Ingredients (serve 1-2)

• 2 servings of Rice Noodles (dry or fresh)
• 2-3 tbsp Coconut Cream
• 3/4 jar of Organic Tom Yum Paste
  
• 5oz (150g) Shimeiji Mushrooms, roots removed
• 2-3 cups of Veg Stock
• 5-6 bite size pieces of Tofu
• Salt
• Cilantro, for garnishing
• Chilli, for garnishing

How to make

1. Add Mekhala Organic Tom Yum Paste, coconut cream, and stock into a small pot. Cook on medium heat until onions are translucent.
2. Add in shimeiji mushrooms. Stir occasionally.
3. Add in rice noodles. If noodles are fresh, cook at medium-low for about 3 mins. If noodles are dry, cook according to packet instructions in soup.
4. Take off heat. Serve with tofu and garnishes.