Easy Tomato Tom Yum with Organic Lamb Broth and Buckwheat Noodles
Dairy-free Gluten-free High-protein Non-GMO Preservative-free 0 min read

Easy Tomato Tom Yum with Organic Lamb Broth and Buckwheat Noodles

Dairy-free Gluten-free High-protein Non-GMO Preservative-free
By Admin Byron Bay Bone Broth Published on November 11, 2025
Ingredients toggle icon
  • 1 L organic lamb broth
  • 500 g small sweet tomatoes
  • 2 golden eshallots (sliced)
  • 5 cloves garlic (sliced)
  • 1 teaspoon fresh ginger (minced)
  • 1 bunch coriander (chopped, roots reserved)
  • 1 lime (quartered)
  • 2 tablespoons fish sauce
  • 1½ tablespoons tom yum paste
  • 250 g soba noodles
  • 1 tablespoon olive oil
  • 1 teaspoon organic raw sugar (optional)
Steps toggle icon
  • Heat the olive oil in a saucepan over a medium–high heat.
  • Add the eshallots and cook gently until golden.
  • Add the garlic, ginger, coriander roots, and tomatoes. Cook for one to two minutes, until the tomatoes begin to blister.
  • Stir in the tom yum paste and cook for a further minute.
  • Add the fish sauce and allow it to simmer for 30 seconds.
  • Pour in the broth, add the sugar if desired, reduce the heat to low, and simmer for five minutes.
  • In a separate pot of boiling water, cook the noodles for two minutes or according to the packet instructions.
  • Rinse the noodles under cold water, drain well, and divide evenly between four bowls.
  • Pour an equal portion of the broth into each bowl.
  • Finish with chopped coriander and a squeeze of lime.
Procedure toggle icon
  • Preheat oven to 180° C / 355° F and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position.
  • Process ½ cup of sweet potato in the food processor with ½ cup of almond milk. Once smooth, add the remaining wet ingredients and whizz until smooth. Transfer to a large bowl. If you don’t have a food processor, you could probably mash kumara with a fork by adding a splash of almond milk (from the amount of milk the recipe calls for) to get a smooth puree before adding the remaining wet ingredients. If you do use a food processor, make sure you scrape all of the wet mixture that stays on the lid, blade etc. using a spatula so that the ratio of wet to dry ingredients remains correct.
  • Sift all the dry ingredients into another bowl and mix well until thoroughly combined.
  • Add dry ingredients to the wet ones in three batches, folding well each time. Fold gently with a spatula until there is no dry flour left, but do not overmix.
  • Transfer the cake batter into the prepared baking tin. It should be thick.
  • Bake for about 55-60 minutes, or until a toothpick comes out clean. Remove from the oven and allow it to cool down completely before applying the icing.
  • Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Peel the baking paper off.
  • Frost with your chocolate frosting.

A clean, modern curry made from organic bone broth and root vegetables.

The End

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Organically Sourced & Produced
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Whole-Food Supplement
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Bioavailable & Nutrient Dense
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Made By Two Chefs
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Organically Sourced & Produced
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Whole-Food Supplement
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Bioavailable & Nutrient Dense
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Made By Two Chefs
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10 Years In the Making
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Family Owned & Operated
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Organic Pasture Raised Chickens
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Batch Made for Zero Waste
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10 Years In the Making
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Family Owned & Operated
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Organic Pasture Raised Chickens
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Batch Made for Zero Waste

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