vegan tom kha (Thai coconut soup with galangal)recipe under the cut!ingredients:4 15oz cans of full

vegan tom kha (Thai coconut soup with galangal)recipe under the cut!ingredients:4 15oz cans of full fat coconut milk, or 3 15oz cans coconut milk + 2 cups vegetable broth1-inch chunk of galangal (or substitute equal parts mace and cinnamon–or young ginger–though the taste won’t be quite the same)4 stalks lemongrass (or substitute equal parts lemon and lime zest)small bunch green onionssmall bunch cilantro2-5 bird’s eye chillis, to taste2 cups mushrooms (try oyster, button or shiitake)1 small head of bok choy (optional)1 large white onion, or 2 small onessmall handful of makrut (lime leaves)1-2 fresh limes1 red bell pepper (optional)instructions:1. slice galangal thinly (there’s no need to peel it). cut the bottoms off of the lemongrass, remove the tough outer leaves, and slice the stalks diagonally into thick chunks. you can also bruise or crush them with the flat of a knife. cut the white bulbs off of the green onions. wash cilantro by immersing and agitating it in a bowl full of water, then separate the leaves from the stems.2. heat coconut milk (+ vegetable broth), galangal, lemongrass, the whites of the green onions, and the cilantro stems over medium heat for about ten minutes, occasionally stirring the coconut milk slowly in one direction. don’t stir too aggressively or allow the milk to boil or it may curdle. allow to cook for about 10 minutes until almost boiling.3. while the soup is cooking, slice chillies and mushrooms; slice bok choy widthwise. half the onion (if large) and cut into large wedges.4. remove the galangal, lemongrass, onions, and cilantro from the broth (alternately, allow the galangal and lemongrass to sink to the bottom and remove them at the end, or just don’t eat them.)5. lower heat to medium low. add chillies, mushrooms, and boy choy. cook for a few minutes, stirring occasionally, then add onions and lime leaves (bruise the leaves by crushing them in your hands). add about ½ tsp salt, or to taste. cook for 5-10 minutes until the mushrooms and onions soften, stirring gently occasionally.6. slice the green onions, dice the red pepper, and juice your limes while the soup continues to cook. add green onions, red pepper, cilantro leaves, and lime juice to taste (about 4 tbsp). stir until warmed through. taste and adjust salt and lime juice.tom kha is often eaten by spooning it over rice. the galangal, lemongrass, and lime leaves are avoided. -- source link

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