Cook the pasta according to package instructions. Add Chef's Choice Coconut Milk, Chef's Choice Tom Yum Paste, nutritional yeast, garlic, sugar, and Chef's Choice Vegan Fish Sauce to a blender. Blend on high for 1 minute. Meanwhile, preheat a sauce pan over medium high heat.

     Transfer the mixture from a blender to the hot pan. Begin stirring right away, scraping the buttom and sides of the pan. Stir quickly and constantly until the lumps are gone and the cheese is very stretchy. Add the cooked pasta and mix well.

     Divide the tom yum mac n cheese between serving bowls. Garnish each bowl with cilantro, lime leaves, crispy vegan chicken, red pepper flakes, and a squeeze of lime juice. 

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