This one has been around a while. Like lots of new recipes it seemed a chore at first but now has been tweaked and prepared often, so now it’s an easy throw-together. Some of the adjustments are based on what I usually have on hand, and others are taste preferences.
- ½ cup walnuts
- 3 T chili garlic sauce
- 1 bunch cilantro
- 2 inches ginger peeled and grated
- 2 TB lemongrass paste
- 3 TB tomato paste
- 2 tsp ground coriander
- 1 TB lime juice
- 1 TB soy sauce
- 1 can coconut milk
- 12 oz vegetable broth
- 1 TB olive oil
- 16 oz sliced mushrooms
- 4 servings cubed tofu
- 4 servings brown rice maifun noodles, prepared according to pkg instructions
- 4-6 sliced scallions
- Add first set of ingredients to food processor. (walnuts though soy sauce)
- Whiz until mixture is a paste, adding approximately ¼ cup water as it processes.
- Heat pot to medium high. Add oil and mushrooms. Stir and cook for a few minutes until mushrooms begin to brown. Add spice paste, coconut milk, broth. Heat and stir to combine. Can be served immediately or reduce heat to lowest setting and simmer uncovered for up to an hour.
- Adjust lime juice and salt level to taste.
- Divide noodles into four bowls. Top with tofu and soup. Garnish with sliced scallions.
This is wonderful as leftovers the next day. I like to heat it up by adding ground habanero powder. Yes!
I simplify things by using tubes of lemongrass paste found in the produce section. I also keep tubes of cilantro, ginger, basil, chili, and dill paste to use when I’ve forgotten or run out of the fresh stuff. The chili garlic sauce is a chunky cousin of sriracha, and I’ve used sriracha as a perfectly acceptable substitute when the sauce wasn’t on hand. I’ve also used chili paste + 4 minced garlic cloves to improvise.
Tags: plant based, recipe, soup