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 Spicy-Sour Lemongrass Soup It’s that season for soup around here, which is one of the few things I look forward to with the cooler temperatures. It’s always risky to expect soup outside of your own home to be vegetarian – let alone vegan – unless you are at an establishment that doesn’t cook animals. Here, you get the complex flavors of Thai food without compromising your vegan standards. Feel free to substitute the same amount of any other unseasoned vegan protein for the Soy Curls – like extra firm tofu or seitan – and serve over rice or noodles for a more filling meal as we did. Speaking of great food, we’ve been burning the midnight oil since the idea first struck us to create something that I think will really step up your vegan game: It’s our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Spicy-Sour Lemongrass Soup ½ tablespoon coconut oil 8-ounces Soy Curls, reconstituted and squeezed dry 3 tablespoons low-sodium tamari, divided 2 stalks fresh lemongrass (cut) 5 kaffir lime leaves (optional) 1 ½ tablespoons minced fresh ginger 2 tablespoons garlic cloves, minced 2 hot peppers, minced or sliced (optional) 2 carrots, sliced 1 – 2 cups mushrooms, sliced (shiitake are good here!) 4 scallions, diced, reserving green tops for sprinkling 13½-ounces lite coconut milk 32-ounces vegan “chicken” broth 3 cups water 2 tablespoons fresh lime juice Prepared rice or noodles, optional In a large soup pot, heat the coconut oil and add the Soy Curls, seitan or tofu over medium-high. Add one tablespoon tamari and sauté for five minutes. Add the lemongrass, ginger, garlic, optional hot peppers, carrots, mushrooms, scallions and one more tablespoon tamari, sautéing for five more minutes. Add the coconut milk, broth, water and remaining tablespoon of tamari; lower temperature to simmer for 15 minutes. When finished, turn off the burner, squeeze in lime juice, remove kaffir lime and lemongrass, season to taste with additional tamari, and serve with scallions and lime on the side. Serve over rice noodles or rice if you’d like. © 2013-2017, Vegan Street |
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