Vegan Thai Coconut Soup Recipe

Vegan Thai Coconut Soup Recipe A Pinch of Healthy

WEBMar 8, 2021 · Add the curry paste and keep stirring for 30 seconds. Add the vegetable stock, Tamari/ soy sauce, and maple syrup and bring to a boil …

1. Heat the oil in a large stockpot or Dutch oven over medium heat.
2. Add the lemon grass, ginger, and garlic and cook about a minute, stirring constantly, being careful not to burn.
3. Add the curry paste and keep stirring for 30 seconds.
4. Add the vegetable stock, tamari/ soy sauce, and maple syrup and bring to a boil over medium-high heat.

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Vegan Thai Coconut Soup (Easy Tom Kha Gai) A …

WEBMay 2, 2019 · Set aside. Heat the oil in a large pot over medium heat. Add the onion, mushrooms, and ½ teaspoon kosher salt and cook, stirring …

1. Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalks. Smash the stalks with a rolling pin (*a tenderizer or the side of a wide chef's knife also works!) to loosen the layers. Pull off the thick outer layers and dice the inner, tender parts. This should yield about ¼ cup chopped lemongrass. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion, mushrooms, and ½ teaspoon kosher salt and cook, stirring occasionally, for 8 minutes, or until softened.
3. Stir in the lemongrass, coconut milk, 1½ cups water, ginger, garlic, sweet potato, jalapeño, and cilantro stems. If you prefer a lighter broth, add up to 1½ cups more water. Simmer over low heat for 20 minutes, or until the sweet potatoes are fork-tender.
4. Add the lime zest and juice. Taste, then add an additional ½ teaspoon of salt, if desired, and tamari (or soy sauce), if using. Add the chopped kale and simmer just until wilted, 1 to 2 minutes. Stir in the cilantro leaves just before serving.

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