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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
- 1 large shallot, chopped
- 2 garlic scapes, tender parts chopped [can substitute with 2 cloves of garlic, chopped]
- 2" piece of ginger, peeled, thinly sliced, and cut into slivers
- 1 tablespoon Bragg's Liquid Aminos [or other soy sauce]
- 4 cups vegetable broth
- 1 cup water
- 2 teaspoons + hot chili sauce [adjust to desired heat]
- 8 ounces crimini mushrooms. washed and sliced
- 4 dried kaffir lime leaves, whole
- 1 1/2 cups corn kernels, frozen or fresh
- 1 1/2 cups low-fat coconut milk
- 1/4 cup lime juice
- 1 cup spinach, chopped [chard works well too]
- 8 ounces extra firm tofu, drained and cubed
- 12 basil leaves [Thai or purple varieties are nice]
- 1/4 cup cilantro, washed and chopped
- Place shallot, garlic, ginger, and ¼ cup of broth in a large sauce pot. Simmer until shallots are soft and mixture is fragrant.
- Add rest of broth, water, aminos, chili sauce, and mushrooms. Bring to a boil and simmer until mushrooms are soft, approximately 10 minutes.
- Add kaffir leaves, corn, coconut milk, and lime juice and simmer an additional 5 minutes.
- Stir in spinach, tofu, and basil. Remove from heat. Salt to taste. Let stand to cool.
- Meanwhile, prepare rice noodles as directed. Drain and immediately rinse in cool water.
- Add noodles to bowl and ladle soup on top. Serve with a garnish of cilantro, basil, and extra hot sauce.
- This soup can be served hot or cold.
- This recipe was entered in the contest for Your Best Spicy Recipe