Cold Tom Yum Soup Bowl

For the broth, whisk together all broth ingredients (tom yum paste, lime juice, chili oil, fish sauce, sesame oil, maple syrup, broth/water, light coconut milk, salt) and refrigerate for 20 minutes to chill. While the broth is chilling, cook the vermicelli noodles and shrimp according to package directions. Prepare your vegetables by shredding the purple cabbage, julienning the carrots, and cutting the cucumbers into thin sticks. To assemble, layer the cooked noodles, shrimp, cubed tofu, shredded purple cabbage, julienned carrots, and cucumber sticks in bowls. Ladle the chilled broth over all the ingredients. Finally, top with chopped fresh cilantro, Thai basil, lime wedges, chopped green onions, and an extra drizzle of chili oil. Enjoy!