Straight from Gourmandelle | Serves: 4| Time: ~25 min
3 cups vegetable broth
5 kaffir lime leaves
3 slices unpeeled ginger (I used ginger powder)
3 slices lemongrass, about 2 inches long
3 #Thai chile peppers, crushed in a mortar and pestle, seeds removed
1 cup button mushrooms, sliced
2 Tbsp light soy sauce (I used aminos)
2 Tbsp coconut oil
3 tsp vegan fish sauce
⅓ can #CoconutMilk
1 lime, juiced
1 tomato, diced
½ onion, diced
½ cup tofu, cubed (I skipped)
chopped green onions
In a mortar and pestle, add lemongrass, peppers, and ginger. Crush them so they will release their flavors.
Heat a saucepan over medium heat. Add the crushed spices above and stir-fry for 1 minute. Add the oil and fry for one more minute. Pour in the vegetable broth and bring it to a boil.
Once boiling, add the lime leaves, mushrooms, vegan fish sauce, light soy sauce, lime juice, tomato, onions, coconut milk, and tofu (I skipped tofu).
Boil for 10 minutes.
Garnish with chopped green onions.
What I ate and drank today
96 oz of water
Small French press of decaf coffee
Greek yogurt with pomegranates
Leftover turmeric rice with smoky mushrooms
Low sodium wheat thins
Vegan tom yum soup
~3 hours of housework
~3 miles of walking