Thai Spicy Soup - Vegan
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 4 cups water or 4 cups mild vegetable stock
- 1 -2 stalk lemongrass, bruised
- 10 slices galanga root, thin
- 4 -6 kaffir lime leaves, torn
- 1 tablespoon sweet chili paste
- 1⁄2 lb mushroom, halved
- 1 onion, diced
- 1 -2 tablespoon oil
- 3 tablespoons lemon juice
- 1 tablespoon vegetarian oyster sauce
- 3 tomatoes, wedged (tomatoes can be left out)
- 1 whole chile (optional)
- 1 tablespoon light soy sauce
- coriander, chopped,for garnish
directions
- Combine water and chili paste, and bring to a boil.
- Add glalnga root, keffir lime leaf, lemon grass, mushrooms (tofu or any meat analogue can also be used) and onion.
- Simmer a few minutes.
- Add the lemon juice, oyster sauce,tomato and chili peppers.
- Simmer until ready to serve.
- Adjust seasonings with soy sauce and lemon juice, if necessary.
- Pour into bowls and garnish with coriander.
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RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>