Vegan Thai Coconut Soup
Ingredients
- 1 block super firm tofu, cubed
- 1 cup sliced shiitake mushrooms
- 1/2 cup baby bella mushrooms
- 2 medium carrots, sliced
- 1 1/2 cups veg broth
- 1 can full fat coconut cream
- 2 stalks lemongrass, tough outer covering removed then diagonally sliced
- 6-7 kaffir lime leaves, torn to release flavor
- 2-3 inch chunk galangal, thinly sliced (or sub with ginger)
- 3-4 bird's eye chili, slit to release flavor
- 3 tbsp soy sauce
- 3 tbsp lemon juice
- 2 tsp cane sugar
- 1 tsp sea salt
Garnishes
- Radish and cilantro microgreens to serve (or sub with cilantro)
Preparation
In a pot bring the veg broth and coconut milk to a simmer (don't boil) then add the lemongrass and galangal and continue to simmer 5-7 minutes.
Add the mushrooms, carrots, kaffir lime leaves and bird's eye chilis and continue to simmer 7-10 minutes.
Add the tofu and simmer 2 more minutes then remove from heat and stir in the soy sauce, lemon juice, cane sugar and salt.
Serve topped with microgreens and/or cilantro with a couple of lemon wedges on the side.
Tips
Tofu can be added raw or coated in cornstarch and baked before adding.
