Tuesday, April 5, 2011

Vegetarian Thai Coconut Soup

As I mentioned in a previous post we recently went on a Thai cooking evening in Chiang Mai in northern Thailand. It was really entertaining and I recommend it to anyone in the area. It is not at all overwhelming even for the beginner cook like J. If you fancy it then I recommend Siam Rice Thai Cookery School. With activities such as cooking, rock climbing at crazy horse and being an elephant owner for the day, Chiang Mai is not a holiday that we will forget quickly!

This recipe is corrupted version of the one we learnt on our course with more veggies and no meat or tofu. You could add 50g thinly sliced raw chicken or tofu if you like at the same time as veggies. I have recommended the use of salt or tamari as an alternative to fish sauce but if you can eat fish then use that instead. The tamari will darken your soup so salt or more stock powder is the answer if you are entertaining and want this to look nice. 

Our dishes at the cookery school

Vegetarian Tom Kha Soup (Makes 2 large bowls)
Gluten Free, Vegan, Vegetarian, Dairy Free, Meat Version

50g Chicken or tofu thinly sliced (optional)
1tsp dairy free/gluten free/vegan stock e.g Marigold Swiss Vegan Bouillon
1 Stalk lemongrass
2-4 Kaffir lime leaves
2 Thai chillis
1piece of 2cm thick galagal
1tbsp Chopped coriander/cilantro
1tbsp Spring onion
50g Tomatoes
50g Oyster mushroom
50g Aubergine/eggplant
30g Baby sweetcorn
1 Onion
1tsp Sugar
100ml Coconut cream
500-700ml Water
1/2 to 1 tsp Salt to taste or 1tbsp gluten free tamari to taste
1-2 Limes to yield 1-2 tbsp lime juice

  • First prepare your herbs and spices. Thinly slice the stalk of lemongrass diagonally and discarding any green leaf like top parts. Now de-vein your lime leaves and slice into strips. Take your chillis and crush them with the flat of you knife but they should remain whole. Next thinly slice your galangal piece into thin strips. Place all of these onto a plate along with your chopped coriander/cilantro and sliced spring onion. 

Thai herbs and spices ready for the pot

  •  Now prepare your mushrooms, tomatoes, aubergine, onion and sweetcorn into bit size pieces and place on a separate plate.

Veggie chopped up-mix and match with what you have in your fridge

  •  In a saucepan add 500ml water along with the lemongrass, chilli, lime leaves and galangal and bring to the boil. 
  • Once the water is boiling and you can smell the herbs in the water, add the vegetables (and chicken or tofu if using).
  • Allow to simmer for 5 minutes then add 100ml of coconut cream and 1tsp of sugar. Stir and taste. Add more 1/2tsp salt or 1/2tbsp tamari if required.
  • Once the vegetables are soft and cooked through add the lime juice taste again. Adjust flavouring with more sugar, salt or lime juice as required. 
  • Pour into bowls and garnish with spring onion and coriander. 

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