tom yum curry

Thai curries are really my passion, as they are not only spicy but also very fragrant and sour and I love this flavour combination! I also worked for 6 weeks in Bangkok back in 1995 opening a restaurant and the chefs there gave me a lot of tips on how to cook super yummy thai food. So here is my vegan version of tom yum soup, still packed with flavour and veggies. I also added brown rice to make it a complete meal. You can find all the ingredients in an oriental or chinese supermarket and i normally buy frozen galangal, lemongrass and lime leaves.

PREPARATION & COOKING TIME: 30mins

INGREDIENTS for 4 bowls:

2 lemongrass sticks, cut lengthwise

5 lime leaves

1 piece of galangal

1 onion, chopped

2 cloves garlic, finely chopped

1 inch piece ginger, finely chopped

1 400gr tin coconut milk

200gr button mushrooms

150gr mange tout or sugarsnaps

150gr baby corn, cut lengthwise

200gr silken tofu, cut in cubes

200gr frozen peas

1/3 buch coriander chopped

1/2 lemon or 1 lime juice

1 teaspoon red chilli paste

200gr already cooked brown rice

1 tablespoon tamari sauce

1 tablespoon coconut oil

• in a medium pot, saute the onions, ginger and garlic in the coconut oil
• add the coconut milk, lemongrass, lime leaves, galangal and chilli paste and simmer for 4-5 mins
• then add the mange tout, baby corn and button mushrooms and cook for another 5mins
• then add the frozen peas, lemon juice, tofu and tamari sauce and cook for 2 mins
• now add the cooked brown rice, stir and serve in bowls topped with chopped coriander
  

  NUTRITIONAL VALUE PER PORTION
  energy kcal	449.3
  fat	23.1
  of which saturated	19.8
  carbohydrates	50.3
  of which sugars	3.1
  fibre	6.9
  protein	12.5
  salt	1.0