This is a delicious, vegan version of Thai coconut soup.
I love making soup, because it doesn’t take a lot of time to cook and you can save leftovers for the next day.
My journey with Thai food started in US, and I can say it ended up pretty fast, because I am not a big fan of it. The only dish that I like is coconut soup. They usually use animal or seafood products in their dishes, but this recipe is completely vegan and all the ingredients would be familiar for you and easy to find. The ethic sections of most supermarkets now carry green curry paste.
By adding the lime last, you preserve its vitamins and prevent the soup from turning sour.
Vegetarian Tom Kah Coconut Soup.
1 3/4 cup coconut milk
3 cups low-sodium vegetable broth
3tbs green curry paste
1 cup sliced Baby Bella mushrooms
3 cups broccoli florets
3/4 cup chopped scallion
1tsp. powdered stevia
3 tbs fresh lime juice
1tbs lime zest
1. Heat the coconut milk and vegetable broth in a large pot, along with the green curry paste and tamari. Bring to a boil, then quickly reduce heat to a simmer. Add the mushrooms, broccoli and scallions, and cook gently for 2-3 minutes, or until they are just slightly cooked, but retain most of their crispness.
2. Remove the pot from the heat and stir in the rest of the ingredients.
3. Ladle the soup into bowl.
Optional: Garnish with chopped cilantro.