Friday, October 28, 2016

Vegan tomyam soup


vegan tomyam soup

ingredients

Shallots
green birdseye chillies
galangal
lemongrass
kaffir lime leaves
lime
oyster mushrooms
chokos
bambooshoots
cherry tomatoes
cilantro
seasalt
coconut cream

preparation 

Cut shallots and chillies fine. Galangal in chunks, lemongrass crushed, lime leaves roughly cut.
Sauté shallots & chillies in a bit of coconut oil till shallots are glazed. Add water and the lemongrass, galangal and lime leaves. Bring to a boil and simmer.

Prepare the vegetables while the stock is simmering. I used oyster mushrooms, chokos & bambooshoots, but you can do your own mix of veggies.
Add the vegetables to the stock, bring to boil again and let it simmer. Taste once in a while.

When it is about done, add the juice of the lime and I also added some halved cherry tomatoes to give it some colour and flavour.

Add sea salt and coconut cream at the end, heat and stir and it's ready to eat!
Serve with some cilantro.



You can serve this with rice and have it for lunch or serve it as an appetizer. 

Vegetables can be varied - depending on what you have in the fridge! But make sure you use veggies that are quite firm and don't get mushy. The bambooshoots give the dish texture and crunch, the mushrooms I left them whole as it has a nice meaty texture and looks pretty! The chokos is good as it stays firm and absorbs the flavours of the spices and herbs. 

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