An easy way to make vegan and gluten free Tom Yum or add coconut milk to turn it into Tom Kha Soup.
Bring 8 cups of water to a boil in a large soup pot.
Add a ¼ cup of soup base, a protein of choice, and the onion (and mushrooms if desired) to the water.
Let the soup simmer for about 15 minutes or until the onion is translucent.
While the soup simmers, cook the rice noodles according to package directions and set aside.
Add a can of coconut milk (optional) and halved cherry tomatoes and simmer for 5 more minutes.
Serve over rice noodles
Garnish with cilantro, a squeeze of lime, and bean sprouts if desired.