Tom Yum Soup with Rice Noodles

• The intoxicating fragrance and flavors dance together in this Vegan Thai Tom Yum soup, lemongrass, ginger, garlic, shallot, chili, chewy mushroom, it's a very fragrant soup with lots of texture and balance of the heat, sweet, spicy, sour, and tangy
• 
  
• 1 medium yellow onion or 2 shallots
• 1 tbsp of minced lemongrass
• 2 tsp fresh grated ginger
• 5 tbsp of soy sauce
• 2 tsp of asian chili paste
• 6 cups of water
• 8 oz. of spirited organic extra firm tofu
• 1/2 cup of frozen peas
• 1 small daikon
• 1/2 cup chopped fresh cilantro 
• 1 tbsp fresh lime juice
• 1 can of unsweetend coconut milk
• salt and fresh ground pepper
• 6 oz. shiitake mushrooms thinly sliced
• 2 scallions thinly sliced

In a large pot combine onions or shallots, lemongrass, ginger and soy sauce. Sautee for 5 minutes or until onions are translucent. Add chili paste, and water and bring to a boil for 30 minutes.Add the mushrooms , scallions , tofu, peas, lime, coconut milk, and simmer 10 more minutes. At the end add fresh chopped cilantro and season with salt and pepper. I served it with thin rice noodles but it will hold up on its own nicely as well. Bon appetite, add more chilies or lime according to taste! Bon appetite!!

•