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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I like this recipe because it suits everyone in the family from vegans to meat eaters. If I want to add meat, I slice the meat finely or use small pieces of seafood and then it only takes a minute or so to cook. You will be hooked of Thai soups if you try this recipe. 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:
1. Combine water and chili paste, and bring to a boil.
2. Add glalnga root, keffir lime leaf, lemon grass, mushrooms (tofu or any meat analogue can also be used) and onion.
3. Simmer a few minutes.
4. Add the lemon juice, oyster sauce,tomato and chili peppers.
5. Simmer until ready to serve.
6. Adjust seasonings with soy sauce and lemon juice, if necessary.
7. Pour into bowls and garnish with coriander.
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