250 g rice noodes, vermicelli
2 lemongrass stalks
800 ml veggie stock
4 cm piece galangal or ginger, thinly sliced
1 pack tofu – drain off the water and slice tofu into cubes
100 g broccoli, chopped into florets including stems
10 thai mushrooms, soaked for 15 min and drained
150 g cabbage, chopped into bite-size pieces
2 small carrots, sliced
4 tbs soy sauce
1 can coconut milk
4 kaffir lime leaves
Fresh thai basil leaves and red chilies for serving
Vegan Thai Soup with Lemongrass
This simple recipe is 100 % vegan and paleo friendly. It´s full of fresh ingredients and it also keeps the doctor away when it´s getting colder outside. You don´t need much time to cook this soup. It´s a perfect fresh meal after work. Don´t order a Pizza, eat fresh!
Fry tofu in neutral oil until it´s lightly brown and crispy.
Dunk noodles in a pot of boiling water and turn off the heat. Allow the noodles to soften while you prepare the soup.
Place stock in a soup pot together with lemongrass, galangal (or ginger), lime leaves, and carrots. Bring to a boil, then reduce heat to medium.
Allow to simmer while you chop up and add the cabbage and broccoli
Simmer until vegetables have softened but are still bright in color (about 5 minutes).
Reduce heat to minimum and add the coconut milk and the drained mushrooms, stirring to dissolve.
Add the tofu, gently stirring so it doesn’t fall apart.
Add the soy sauce. (If you prefer your soup spicy, add some fresh-cut chilies)
Drain the noodles and portion out into bowls. Pour several ladles of soup over each bowl of noodles.
Sprinkle over fresh basil, and serve with more chili or spicy sauce if you like