5 cups veg. stock (better than bullion mushroom)
¼ c sliced galangal
6 kaffir lime leaves
3 stalks of lemongrass, white parts sliced
3 thai chilis sliced
1 c fresh mushrooms
1c broccoli
½ c carrots
½ c bok choy
1 c fried tofu, cubed
1 clove diced garlic
3 TB lime juice
2TB soy sauce
2TB palm sugar
2 TB sriacha sauce
1 chopped tomato
2 kaffir limes leaves chiffonade
scallions
cilantro
Pound lime leaves, galangal and lemongrass in the bottom of
a pan with 1 t oil until aroma is released. Add veggie stock, bring to a boil
then simmer 40 minutes, covered. Strain lime leaves, galangal and lemongrass
from the pot. Add chilis, mushrooms, tofu and veggies. Cook until the veggies
star to get tender. Add garlic, lime juice, soy sauce, palm sugar, sriacha
sauce, tomato, and the rest of the lime leaves. Cook for 2 minutes. Serve,
garnished with scallions and cilantro.
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