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This Soup is a conventional dish of Thailand that is generally prepared with shrimp or chicken inventory and other vegetarian substances, however, this delicious model is 100% vegan. Feel unfastened to add other vegetables on your soup to add extra nutrients and flavors; you may cut up a few broccoli crowns and toss within the broccoli florets a few minutes before serving the soup.
Ingredients
1 tsp. vegetable oil
1 tbsp. garlic (minced fresh)
2 tsp. fresh minced ginger (or sliced galangal)
Optional: 3 to 4 Thai chilies (seeded and finely diced)
6 cups vegetable stock
2 stalks lemongrass (peeled and chopped into 4-inch pieces)
2 to 3 whole kaffir lime leaves
1 to 2 tsp. hot chili paste (read the label to make sure that all ingredients are vegetarian, plus more for garnishing)
1 tsp. sugar
2 tbsp. soy sauce
2 tbsp. lime juice (fresh)
1 cup mushrooms (fresh shitake or oyster mushrooms, sliced; if these aren't available, substitute crimini or button mushrooms)
1 12-ounce can straw mushrooms
1 cup fresh tomato (chopped)
1 lb. tofu (extra-firm, drained and pressed, then chopped into 1" cubes)
Optional garnish: fresh cilantro
Optional garnish: a few drops of chili paste
Steps to Make It
In a large stockpot, heat the vegetable oil over medium-high heat. Add the minced garlic, minced ginger, and Thai chilies (if using). Cook for 2 to 3 minutes, stirring often, or until the garlic smells fragrant.
Add the stock, lemongrass stalks, and kaffir lime leaves. Bring the mixture to a boil, then turn down the heat, cover the pot, and simmer for 5 to 10 minutes.
Ingredients
1 tsp. vegetable oil
1 tbsp. garlic (minced fresh)
2 tsp. fresh minced ginger (or sliced galangal)
Optional: 3 to 4 Thai chilies (seeded and finely diced)
6 cups vegetable stock
2 stalks lemongrass (peeled and chopped into 4-inch pieces)
2 to 3 whole kaffir lime leaves
1 to 2 tsp. hot chili paste (read the label to make sure that all ingredients are vegetarian, plus more for garnishing)
1 tsp. sugar
2 tbsp. soy sauce
2 tbsp. lime juice (fresh)
1 cup mushrooms (fresh shitake or oyster mushrooms, sliced; if these aren't available, substitute crimini or button mushrooms)
1 12-ounce can straw mushrooms
1 cup fresh tomato (chopped)
1 lb. tofu (extra-firm, drained and pressed, then chopped into 1" cubes)
Optional garnish: fresh cilantro
Optional garnish: a few drops of chili paste
Steps to Make It
In a large stockpot, heat the vegetable oil over medium-high heat. Add the minced garlic, minced ginger, and Thai chilies (if using). Cook for 2 to 3 minutes, stirring often, or until the garlic smells fragrant.
Add the stock, lemongrass stalks, and kaffir lime leaves. Bring the mixture to a boil, then turn down the heat, cover the pot, and simmer for 5 to 10 minutes.
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