Our "instant" version of classic Thai tom yum soup hits all the spicy, sour notes of the original recipe—and it's ready in minutes. As portable lunches go, it's hard to top. Just prep a few jars ahead of time, then add in hot water when you're ready to eat. The zucchini noodles and sliced veggies cook almost immediately, while the combination of fish sauce, coconut aminos, ginger, lemongrass, and jalapeño makes the most flavorful broth.
Mason Jar Tom Yum Soup
Yield: 2 servings
Active Time: 5 minutes
Total Time: 30 minutes
2 zucchini 2 tablespoons chopped shallots 2 tablespoons sliced lemongrass 2 tablespoons sliced ginger 2 teaspoons fish sauce 2 tablespoons coconut aminos Juice of 2 limes 1/2 cup extra-firm tofu 1/2 cup mushrooms 1/2 cup red bell peppers Handful snow peas 1/2 cup chopped bok choy Handful mung bean sprouts 1/2 cup cilantro 1 red jalapeño pepper, sliced
Special equipment: 2 mason jars with lids and a spiralizer (optional)
Using spiralizer or vegetable peeler, create long, thin zucchini noodles. Set aside.
Divide shallots, lemongrass, ginger, fish sauce, coconut aminos, and lime juice between two large mason jars. Top each with noodles, then divide the remaining ingredients between the two jars. Cover and seal and store in the fridge. When ready to serve, pour in boiling water, stir, and let sit 5 to 10 minutes before eating.