2 cans vegetable broth
1 can coconut milk
4 lemongrass stalks: cut ends off and peel outer sheath and discard. Bruise/squish a bit
5+ 1/4" or so thick slices of galangal or ginger
2 Tbsp red curry paste
2 Lime leaves (I don't have any so I just made it without them)
1 cup chopped mushrooms
1/2 cup chopped carrots
1/2 cup chopped broccoli
1Tbsp soy sauce
Bring to boil, then simmer broth, milk, lemongrass and galangal/ginger for about 20 minutes. Take out big bits and add vegetables. Simmer for another twenty minutes or so till everything is cooked through.
1 can coconut milk
4 lemongrass stalks: cut ends off and peel outer sheath and discard. Bruise/squish a bit
5+ 1/4" or so thick slices of galangal or ginger
2 Tbsp red curry paste
2 Lime leaves (I don't have any so I just made it without them)
1 cup chopped mushrooms
1/2 cup chopped carrots
1/2 cup chopped broccoli
1Tbsp soy sauce
Bring to boil, then simmer broth, milk, lemongrass and galangal/ginger for about 20 minutes. Take out big bits and add vegetables. Simmer for another twenty minutes or so till everything is cooked through.
posted by:
|
Washington
|
-
Re: Vegan Tom Kah Gai
Mon, April 21, 2008 - 1:50 PMsounds yum!
some cookbooks say that you can use a bit of grated lime peel if you can't find lime leaves. -
-
Re: Vegan Tom Kah Gai
Mon, April 21, 2008 - 2:48 PMYup...I forgot to buy a lime at the store. I forgot to include cilantro. Chop it up and use it as a garnish atop the soup. It's a nice mix.
-
-
Re: Vegan Tom Kah Gai
Mon, April 21, 2008 - 3:37 PMAwesome, thanks for the recipe.
Question: When you say red curry paste, are you meaning the Thai Red Curry paste or something else? -
-
Re: Vegan Tom Kah Gai
Mon, April 21, 2008 - 3:44 PMI think that's what it is. I just bought it in a little jar. There was an option of red curry and green curry paste. Get the red stuff. It was in the section with the rest of the "asian" cooking stuff. -
-
Re: Vegan Tom Kah Gai
Mon, April 21, 2008 - 8:21 PMWhere did you get the Red Curry paste? I have tried several stores and all the curry pastes have have shrimp paste as an ingredient. -
-
Re: Vegan Tom Kah Gai
Mon, April 21, 2008 - 10:13 PMOH crap...**runs off to fridge**......**wipes forehead**....phew...
Thai kitchen brand red curry paste is not only free of shrimp paste...it is vegan! yay yay yay
www.worldpantry.com/cgi-bin/...ctDisplay
Happy Day!
-
-
Re: Vegan Tom Kah Gai
Tue, April 22, 2008 - 8:24 PMI don't know where you can find these in WA or OR, but this is the brand I buy. It's very good.
importfood.com/media/cpmp1404.jpg -
-
Re: Vegan Tom Kah Gai
Tue, April 22, 2008 - 8:40 PMSkooter,
Thanks a ton. I have their sweet/hot chili sauce in my fridge. I am betting I can find some in Portland. -
-
Re: Vegan Tom Kah Gai
Fri, April 25, 2008 - 7:08 PMDan, Thai Kitchen brand is available in Portland. I've e seen it in lots of places from Food Fight To Freddy's. -
-
Re: Vegan Tom Kah Gai
Fri, April 25, 2008 - 8:04 PMI got mine at Fred Meyer. It isn't that bad. It doesn't seem very spicy, so I actually used a bit more than was listed. But that's personal preference. Of course, it might not supposed to be spicy.
-
-
-
-
-
-
Re: Vegan Tom Kah Gai
Mon, April 21, 2008 - 4:32 PMlime zest works in a pinch, but i don't like the bitter flavor it imparts...
try to find Kaffir Lime leaves for a deeper complexity of flavor, without the extra acidity
they don't have them where i go shopping, but next door is a nursery where i have snagged a few leaves in the past ;)
