๐ง๐ผ๐บ ๐ฌ๐๐บ ๐บ๐๐๐ต๐ฟ๐ผ๐ผ๐บ๐ ๐๐ผ๐๐ฝ โ (onions and garlic free)
Portion: 2
๐๐ก๐๐ฅ๐๐๐๐๐ก๐ง๐ฆ:โฃ
4 stalks of lemongrassโฃ
6-8 Thai lime leaves - sliced, few stalks Vietnamese coriander (optional)โฃ
5-6 big slices of galangal (used frozen)
1 slice of ginger
100g mushrooms (oyster mushrooms+Shimeji white)
2 Roma tomatoes, cut into wedgesโฃโฃ
1/2 Thai chili
1-2 tablespoons agave syrup
1/2 fresh lime juice
720-960g of veggie stock/waterโฃ
Vegetable powder
60g coconut milkโฃ
1/4 teaspoon Lao Gan Ma's Chili sauce oil
Oil & salt and vegetable powder to tasteโฃโฃ
๐๐ก๐ฆ๐ง๐ฅ๐จ๐๐ง๐๐ข๐ก๐ฆ:
1. Remove the hard outer layer of lemongrass, cut the top off. Slice the white part & keep the green stalk for soup.
2. In a big pot with 2 teaspoons oil, saute ginger, galangal and lemongrass slices. Then, stir in tomatoes, Thai chili, agave syrup and water, bring soup to boil.
3. Add in lemongrass stalk and lime leaves. Season with salt and vegetable powder accordingly. Add lime juice, then oyster mushrooms & cook for 3 minutes.
4. Stir in coconut milk and Lao Gan Ma's Chili sauce oil. Turn off heat. (If you need more sweetness, you may add a pinch of coconut sugar)
5. Serve warm with your favorite grain.
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