Zesty Tom Yum Zoodles Soup

Ingredients :

• 1 medium-sized zucchini, skillfully spiralized
• ¼ cup quartered mushrooms (Bella mushrooms recommended)
• ¼ cup grape tomatoes, adding a burst of freshness
• 4 oz (100g) firm tofu, pressed and golden brown after pan-frying
• 1 stalk lemongrass (white part only), expertly pounded
• 3 slices galangal, infusing a unique Thai flavor
• 5 lime leaves, releasing their aromatic essence
• 3 teaspoons red chili paste/sambal for a spicy kick
• 2 tablespoons Vegan ‘fish’ sauce, elevating the umami
• 1 Thai chili, finely chopped for added heat
• 2 cups (475ml) vegetable broth or homemade stock
• 1 teaspoon coconut sugar for a hint of sweetness
• Juice from 2 limes, providing a zesty tang
• ½ cup (125ml) coconut milk, or more for those craving creaminess
• Cooking oil to enhance flavors
• Salt to taste
  Garnishes:

A swirl of chili oil for a visual and flavorful treat
Sliced red onions or shallots, adding a delightful crunch
Fried shallots for a textural contrast
Chopped cilantro, enhancing the aroma
Lime wedges for a final burst of citrusy freshness

Instructions : 

1. Tofu Transformation:
   Cut the tofu into your preferred shape. In a heated non-stick pan with a touch of oil, pan-fry the tofu until it achieves a golden brown hue on both sides. Season with a pinch of salt and set aside.

   Aromatics Unleashed:
   Utilize the back of a knife to gently pound the lemongrass, releasing its flavor. Slice it thinly. In a heated non-stick pan with 3 teaspoons of oil, sauté lemongrass, lime leaves, and galangal until a fragrant symphony fills the air.

   Flavorful Infusion:
   Stir in sambal, vegan ‘fish’ sauce, chopped chili, and vegetable broth. Allow the mixture to simmer over low-medium heat for 5 minutes, covered, letting the flavors meld.

   Zucchini Noodle Ballet:
   While the broth simmers, spiralize the zucchini into noodles, setting them aside for a delightful textural element.

   Perfect Harmony:
   Remove lemongrass, galangal, and lime leaves if needed. Once the soup has reduced slightly, add mushrooms, tomatoes, pan-fried tofu, lime juice, and coconut sugar. Season according to your preferences.

   Creamy Crescendo:
   Introduce coconut milk into the pot, gradually placing zucchini noodles into the mix. Turn off the heat, or for a different approach, ladle the hot soup over spiralized zucchini to retain a satisfying crunch.

   Garnish Grandeur:
   Before serving, adorn your creation with a swirl of chili oil, sliced red onions, fried shallots, and lime wedges. Elevate the visual appeal with a sprinkle of chopped cilantro.

   Notes:
   For a shortcut, you can use Tom Yum paste, skipping some of the optional ingredients without compromising the aromatic and flavorful essence of the soup.