Thai Coconut Soup
Celebrate Veganuary with this spicy Thai-inspired soup.
For the paste
2 shallots halved
1.5tbsp fresh ginger sliced
0.5 tbsp ground tumeric
1.5 tbsp coriander seeds
4 cardamom pods – remove the pods to leave just the seeds
2 cloves garlic
1 tsp curry powder
1 tsp fermented soybean paste (or 1 tbsp of nori/seaweed, or just omit altogether)
4 tbsp water
For the vegan khao soi
All of the above paste
400g flat rice noodles
2-3 sweet potatoes (600g) peeled and chopped into bite-size chunks
400ml coconut milk
3 cups (750ml) of vegetable stock
400g extra-firm tofu chopped into bite-size chunks
1 tbsp sugar
2 tbsp vegan fish sauce or soy sauce
100g spring greens roughly chopped
Method
Pre-heat oven to 180c/gas mark 5.
Put the sweet potato in a roasting tin and put in the oven for 120-15 minutes until cooked. Set aside for later.
While the potato is roasting, soak the noodles in a bowl of freshly boiled water.
Add all the paste ingredients to a blender and blend until smooth.
Put the wok on a medium-high heat and add a splash of oil. Add paste and cook until fragrant. Add tofu and cook until starting to brown.
Pour in the coconut milk and stock. Bring the mix to the boil then reduce to a simmer.
Add the sugar, vegan fish sauce and continue to simmer for 10 minutes.
Add the sweet potato and add spring greens for a couple of minutes.
Drain the noodles and split into four portions. Ladle the soup on top.
Garnish with crispy fried shallots and chilli flakes.
Recipe courtesy of Veganuary.
