Vegan Thai Coconut Soup

• Vegan
• Gluten free

• Produce

  • 3 Chili peppers, spicy
  • 1 handful Cilantro
  • 6 Kaffir lime, leaves
  • 2 stalks Lemongrass
  • 2 Limes, juice of
  • 1 Onion, medium sized
  • 200 g Oyster mushrooms

• Refrigerated

  • 200 g Tofu

• Canned Goods

  • 3 cups Coconut milk
  • 3 cups Vegetable stock

• Condiments

  • 3 tbsp Soy sauce

• Pasta & Grains

  • 1 Jasmine rice

• Baking & Spices

  • 14 2/3 cm A piece of galangal
  • 3 tbsp Brown sugar

Found on cilantroandcitronella.com

Description

Ingredients

• 3 cups vegetable stock
• 3 cups coconut milk
• 2 stalks of lemongrass, sliced into 3 cm (1 inch) pieces
• A piece of galangal about 7 cm (3 inches) long, unpeeled and sliced thinly
• 6 kaffir lime leaves, make tears in them and scrunch them in your hand to release the flavour
• A medium-sized onion, cut into 1 cm (1/4 inch) slices
• 200 grams (7 oz) of oyster mushrooms, larger ones chopped
• 3 – 5 spicy chili peppers (like bird’s-eye), adjust to taste
• 200 grams (7 oz) of tofu, drained, pressed and cut into bite-sized pieces
• The juice of 2 – 3 limes
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• A handful of chopped cilantro
• Jasmine rice, to serve

Directions

• Begin by reducing the vegetable stock. Pour it into a wide saucepan and simmer until you’re left with 1.5 cups. Transfer to a medium-sized pot.
• Smash the lemongrass pieces with the side of your knife or in a mortar and pestle, then add it, the galangal, lime leaves and coconut milk to the pot with the vegetable stock. Heat to a gentle simmer. Add the onion and mushrooms. Simmer for about 5 – 10 minutes, or until the onion is soft.
• Smash the chili peppers with your knife or mortar and pestle and add them along with the tofu to the pot. Simmer for 2 – 3 minutes more or until the tofu is warmed through.
• Remove the pot from the heat and add the lime juice, soy sauce, sugar and cilantro. Taste and adjust the balance of sour, salty and sweet. The flavour profile should be predominantly sour, followed by salty then sweet.
• Serve with jasmine rice. Note: you can’t eat the galangal, lime leaves or lemongrass pieces; leave them in your bowl!