Portion: 2
Prep time: 20 minutes
Cooking time: 15 minutes
Total time: 35minutes

Ingredients:
100g of dried thin vermicelli, soaked in hot water until soft to handle, drained,
1 tablespoon lemongrass (white part only) – chopped,⁣
1 small carrot, shredded,
1/2 red pepper,
70-140g of mixed shredded cabbage,
200g firm tofu, pan fried and season with salt ,

Tum Yum paste mixture:
Mix 2 slices of Galangal (minced) ,
1/2 red chili (minced) 1/4 fresh lime juice, 1/4 teaspoon tamarind paste,
1/2 teaspoon agave syrup and 1 tablespoon soy sauce in 120g water until well combined. ⁣
Salt to taste⁣
Oil
Lime leaves (optional) – sliced⁣

Instructions:
1. In a heated pan with 3 teaspoons oil, lemongrass until fragrant, add carrot and the rest of veggies continue to stir fry for 2-3 minutes.

2. Add vermicelli, tom yum paste mixture, and stir continuously. Add in lime leaves and tofu, mix well. (Vermicelli’s texture should be springy but not undercook. You can add more water if you want a softer texture). Season according to your preference.️

3. Serve warm.