Author Notes
Zesty and light - the men in my family like to amp up the spiciness of this dish with extra hot chili suace. Serve with rice noodles and it's a one bowl meal. From www.livingplate.com, a whole food, plant-based resource for recipes and nutrition education. —Living Plate
Ingredients
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1
large shallot, chopped
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2
garlic scapes, tender parts chopped [can substitute with 2 cloves of garlic, chopped]
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2"
piece of ginger, peeled, thinly sliced, and cut into slivers
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1 tablespoon
Bragg's Liquid Aminos [or other soy sauce]
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4
cups vegetable broth
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1 cup
water
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2
teaspoons + hot chili sauce [adjust to desired heat]
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8
ounces crimini mushrooms. washed and sliced
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4
dried kaffir lime leaves, whole
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1 1/2
cups corn kernels, frozen or fresh
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1 1/2
cups low-fat coconut milk
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1/4 cup
lime juice
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1 cup
spinach, chopped [chard works well too]
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8
ounces extra firm tofu, drained and cubed
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12
basil leaves [Thai or purple varieties are nice]
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1/4 cup
cilantro, washed and chopped
Directions
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Place shallot, garlic, ginger, and ¼ cup of broth in a large sauce pot. Simmer until shallots are soft and mixture is fragrant.
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Add rest of broth, water, aminos, chili sauce, and mushrooms. Bring to a boil and simmer until mushrooms are soft, approximately 10 minutes.
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Add kaffir leaves, corn, coconut milk, and lime juice and simmer an additional 5 minutes.
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Stir in spinach, tofu, and basil. Remove from heat. Salt to taste. Let stand to cool.
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Meanwhile, prepare rice noodles as directed. Drain and immediately rinse in cool water.
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Add noodles to bowl and ladle soup on top. Serve with a garnish of cilantro, basil, and extra hot sauce.
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This soup can be served hot or cold.
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