This Thai Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. Ready in about 30 minutes! (Vegan, Gluten Free)
Yield: 6 servings
INGREDIENTS
1 package firm tofu cubed or pre-fried tofu
2 x 400ml cans coconut milk (I use Thai Kitchen ™ brand)
6 cups water
1 cup baby corn
¾ cup shitake mushrooms sliced
½ cup bamboo shoots (julienne)
2 tbsp grated ginger
2 tsp Thai red chilli paste
1 tbsp lemon juice
1 tbsp sesame oil
1 tbsp red soybean paste
1 tbsp light or dark brown sugar
2 tbsp chickpea flour (mixed with 2 tbsp water)
1 cup broccoli chopped or baby bok choy cut into quarters
fresh coriander for garnish (aka cilantro)
salt to taste
1 cup rice noodles
DIRECTIONS
1
This recipe is so simple, all you do is add all ingredients to a large pot (except noodles and broccoli/ bok choy). Allow to boil on medium high for 15 mins.
2
Add broccoli/bok choy and noodles, allow to cook for 2-3 mins. Garnish with coriander and serve.
Ingredients
Yield: 6 servings
INGREDIENTS
1 package firm tofu cubed or pre-fried tofu
2 x 400ml cans coconut milk (I use Thai Kitchen ™ brand)
6 cups water
1 cup baby corn
¾ cup shitake mushrooms sliced
½ cup bamboo shoots (julienne)
2 tbsp grated ginger
2 tsp Thai red chilli paste
1 tbsp lemon juice
1 tbsp sesame oil
1 tbsp red soybean paste
1 tbsp light or dark brown sugar
2 tbsp chickpea flour (mixed with 2 tbsp water)
1 cup broccoli chopped or baby bok choy cut into quarters
fresh coriander for garnish (aka cilantro)
salt to taste
1 cup rice noodles
Directions
DIRECTIONS
1
This recipe is so simple, all you do is add all ingredients to a large pot (except noodles and broccoli/ bok choy). Allow to boil on medium high for 15 mins.
2
Add broccoli/bok choy and noodles, allow to cook for 2-3 mins. Garnish with coriander and serve.
