Description
Creamy Tom Yum Udon Noodles is a comforting fusion of spicy, tangy Thai tom yum flavors and creamy coconut milk, tossed with chewy udon noodles and topped with optional crispy tofu. It’s rich, aromatic, and ready in just 25 minutes for a cozy, flavor-packed meal.
Ingredients
14 oz fresh cooked stir-fry udon noodles
2 tbsp avocado oil (or any neutral oil)
1/2 small sweet yellow onion, sliced
8 oz mushrooms (baby bella or shiitake), sliced
1 tbsp grated ginger
1 tbsp minced garlic
1 tbsp Thai chili, red or green (adjust for spice)
3 tbsp vegetarian tom yum paste
13.5 oz light coconut milk
1/4 tsp salt
1 tbsp dark soy sauce
1 tbsp + 1 tsp raw cane sugar
1/4 cup chopped Thai basil (optional)
1/4 cup chopped cilantro
12 oz pressed extra-firm tofu, cubed (optional)
1 tsp gochugaru powder (chili powder)
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
2 tbsp cornstarch
Avocado spray oil
1/2 cup chopped cilantro (for garnish)
2–4 lime wedges
2 tbsp chili oil (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) if making crispy tofu. Pat tofu dry, then coat with cornstarch, salt, pepper, garlic powder, and gochugaru powder. Spread on a greased baking tray, spray with oil, and bake for about 20 minutes until golden and crisp.
- Heat avocado oil in a pot over medium heat. Sauté ginger, garlic, and Thai chili for about 1 minute until fragrant.
- Add sliced onions, mushrooms, and 1/4 tsp salt. Cover and cook 2–3 minutes until onions are translucent and mushrooms soften.
- Stir in tom yum paste with a splash of coconut milk, cooking for 1–2 minutes to release the aroma.
- Add the rest of the coconut milk, soy sauce, and sugar. Stir well and bring to a gentle simmer.
- Add the udon noodles directly to the pot. Cover and cook for 2 minutes, then gently separate noodles with tongs and cook another 2–3 minutes until tender and coated in the creamy sauce.
- Stir in chopped Thai basil and cilantro. Adjust seasoning to taste.
- Divide noodles between bowls. Top with crispy tofu (if using), drizzle with chili oil, sprinkle with cilantro, and serve with lime wedges.
Notes
Use full-fat coconut milk for a richer version.
Add shrimp, chicken, or tempeh for extra protein.
For gluten-free, use rice noodles and tamari instead of soy sauce.
Add vegetables like bok choy, baby corn, or spinach for more color.
Reheat gently with a splash of coconut milk or water to restore creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg
