Step 1

In a small pot, heat up the oil and fry the tom yum paste until the oil is infused with the paste (about 2 minutes)

Step 2

Add the whites of the green onions, and stir to cook, about 30 seconds.

Step 3

Add coconut milk and bring to a bubble and stir to infuse with the paste. Mash any chunks well into the coconut oil to incorporate evenly.

Step 4

Add the tomato wedges, vegetable broth, mushrooms and thicker pieces of the yu choy. Bring broth to a boil, then lower to a steady simmer.

Step 5

Add the vegan shrimp, puffy tofu, and vermicelli noodles (if you had soaked them, drain first!)

Step 6

Once your noodles are nearly fully cooked (taste to check), add the remainder of the yu choy and green onion tops. If you want a bit of extra funky salty flavour, add a tsp of vegan fish sauce to the broth.

Step 7

Finish with a squeeze of lime juice just before serving!