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Vegan Noodle Soup with Tamarind Paste

Name: Vegan Noodle Soup with Tamarind Paste
Cuisine: Thai
Ingredients: 1 liter vegetable stock; 1 cup shiitake mushrooms; tofu; coconut oil; Korean chilli flakes; noodles; mixed greens; coriander; 2 stalks lemongrass; 2 tablespoons ginger; 3 tablespoons coriander stalks; 1 tablespoon coriander leaves; 2 tablespoons tomato purée; 2 tablespoons tamarind paste; 1 chili; 2 tablespoons toasted sesame oil; 2 tablespoons coconut amino sauce

VeganVegetarianSoups, Stew, and ChiliEasy MealsBatch cookingHealthyHealthy lunchesHealthy soupsWeight-LossDinnersLunchHeart-HealthyDairy-freeGluten-freeThaiHalal

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Ingredients

1 liter vegetable stock
1 cup shiitake mushrooms
tofu
coconut oil
Korean chilli flakes
noodles
mixed greens
coriander

Paste

2 stalks lemongrass
2 tablespoons ginger
3 tablespoons coriander stalks
1 tablespoon coriander leaves
2 tablespoons tomato purée
2 tablespoons tamarind paste
1 chili
2 tablespoons toasted sesame oil
2 tablespoons coconut amino sauce

Preparation

Blend the lemongrass, ginger, coriander stalks, coriander leaves, tomato purée, tamarind paste, chili, toasted sesame oil, and coconut amino sauce to make the paste.
Prepare 1 liter of vegetable stock and add shiitake mushrooms; cook for 5 minutes.
Cook tofu in coconut oil, then add some shiitake from the stock and Korean chilli flakes; cook until crispy for about 5 minutes.
Cook noodles in the soup liquid for 3 minutes.
Assemble the soup by adding noodles, broth, shiitake, tofu, mixed greens, a bit of the paste, and coriander.

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