Tom Yum Style Shrimp Soup With Tofu Noodles And Veggies

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Ingredients

    Shrimps ( 3 large per person), 15 frozen fresh head off, deviened, shelled and cleaned. You can add more if you want it as a meal instead of a serving of soup.
    Roasted chili paste you can use ready made 1 tsp to 2 tbsp as spicy as you like.
    OR use red hot chilies by crushing them - I used 3 for not too spicy
    Garlic, 2 cloves - crushed
    Hot chili flavored Sesame oil , 2 tbsp divided in two portions.
    Onion 2 chopped coarsely,
    Mushrooms, I used fresh crimini - you can use straw mushrooms to be authentic or any you have on hand.
    Cabbage chopped 2 cups.
    Asian broccoli or turnip tops or any other greens you may like, sliced 1" 1.5 cups
    Lemon grass - 1 stem, cut into 1' pieces and pounded ( optional for the authentic taste - if you care - good to get rid of the cold, sore throat, etc.)
    Kafir lime leaves 3 torn ( optional) or basil leaves - you can use dried too!
    Baby Carrots, raw, 5 large, sliced
    Celery, raw, 1 stalk, large (11"-12" long) chopped
    Chicken broth - 2 cups
    Tamarind paste, 3/4 tsp with 3 cups of water for the traditional version OR Lemon juice - 4 tblsp.
    Salt to taste or 1/4 tsp


    for garnish:
    Cilantro, raw, 1 stem cut into 1/2 ' pieces with full leaves
    Small campiri tomatoes on the vine, 2 cut into 8 pieces, each
    Tofu shirataki noodles ( 1 pkg - prepare at the end - follow instructions to rinse, par boil, dry and use at the end)

Description

Not Being Very Fond Of The Fish Sauce, Love The Soup Base And Lots Of Veggies. So, This Is My Own Version Of Tom Yum Kung Soup:) Enjoy!

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