This is a recipe inspired by my love for Thai food and an instructables recipe I found online. I have modified it for my own meatless purposes (so it's not completely authentic). This is a great introduction to Thai food and I hope you try it!
- 1 can coconut milk
- 3 cups water
- 5 packets of "chicken-flavored" bouillon
- A pinch of salt
- 1 teaspoon brown sugar
- 2 stalks fresh lemongrass, washed and chopped in chunks (You can often buy lemongrass pre-chopped in a tube. If you buy this .. use approx. 5 tbsp.)
- 3 shallots, peeled and chunked
- 1 tbsp ground coriander
- Rooster Sauce/chili garlic sauce (you should add this to taste .. I would start with a healthy squeeze)
- 2 tbsp galanga powder (I couldn't find fresh so I bought the dried version at Williams-Sonoma)
- Juice and zest of 1 lime (Tip: zest the lime into separate bowl before juicing .. it's just easier)
- 2 cups mushrooms, coarsely chopped (I used button)
- 2 tbsp low sodium soy sauce
- handful fresh cilantro, chopped (optional garnish)
- 1/2 cup grape tomatoes halved, or 2 plum tomatoes coarsely chopped (optional garnish)
Directions:
1. Combine coconut milk, water, bouillon, salt, sugar, lemongrass, shallots, coriander, Rooster Sauce, galanga, and lime juice in a medium saucepan. Slowly bring to a simmer over medium/med-low heat and simmer for about 15 minutes.
2. Add mushrooms, soy sauce and lime zest. Simmer for another 5 minutes.
The soup is technically done at this point. This is one of those recipes where you taste/tweak/taste/tweak depending on your mood or your preference that day. Use the following guideline for flavor: sugar (sweet), lime juice (sour), or soy sauce (salty and tangy). When in doubt .. add a little more lime juice :)
Once the soup is to your liking, garnish with cilantro and tomato. Serve hot and enjoy!
No comments:
Post a Comment