Quick vegan Thai coconut soup tom kha
Ingredients
- 2 garlic cloves, grated
- 2 stalks of lemongrass, mashed in a mortar and pestle
- 1 thumb-sized piece of ginger, grated
- 1 small chilli, sliced
- 1/2 cup sliced dired shiitake mushrooms
- 2 cups vegetable stock
- 270 grams coconut milk
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- 2 tablespoons gluten-free soy sauce
- 150 grams fresh enoki mushrooms
- 1 lime, juiced
- 1 large handful coriander, finely chopped
- 200 grams rice noodles, cooked
- 1 sheet of nori, cut into small pieces (optional)
- Cooked tofu squares (optional)
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