This is a great veganized Thai coconut soup bursting with flavours. Actually the only thing that
was changed was the removal of the fish sauce and replacing it with soy sauce. The balance of
flavours from sour, salty, raw sugar, soy sauce and lime. I have eaten this many times in Thailand
and this is pretty close to the taste.
Preperation Time: 20 min
Cook Time: 30 min
1 can of Coconut Milk
2 C of Water
1 Lemon Grass stalk cut to 3cm/1″ pieces
6 thick slices of Galangal
10 Kaffir Leaves
4 Thai Chillies Slice lengthways (Depending on your heat tolerance)
Pinch of salt
1 tsp Soy Sauce
1 Tbsp raw sugar
1 small can chestnuts slices
1 handful of mushrooms
1 C Thai Basil
2 Large Tomatoes cubed
250g Extra firm tofu cubed
2 Spring Onions chopped
2 Lime juice
1 C Coriander/Cilantro
Pour the Coconut Milk can in a saucepan
Add the Water to it and allow it to come to a boil on medium heat.
Add in the Galangal, Lightly bashed Lemon Grass, Lime Leaves, and Thai Chillies.
Mix and allow the soup to boil for 15 minutes.
Add in the raw Sugar, Soy Sauce and the Salt to taste and get the right balance.
Add in the chestnut slices, Mushrooms, Tofu, & Tomatoes.
Add a few Basil Leaves to the Soup.
Once the Soup is boiling, add in the Lime Juice and the Spring Onions.
Switch off the stove and pour in a serving bowl.
Garnish with Basil and Cilantro.