I think I’ve mentioned that before but I can’t get enough of Thai and Vietnamese food. Honestly, If I had to choose one cuisine for the rest of my life, i’d know what i’d choose!

One of my favorite soups is a good tom kha soup minus the meat. So if you feel the same way, than give my vegan version a try. It was a hit in our house for sure and since its so super light and comforting, i will be making this more often for sure!

 

What you need:

1 sweet potato diced
4 large oyster mushrooms ripped in pieces
1|2 of a large red capsicum julienned 
6 baby corn cut in quarters
A handful of French green beans cut in half
1 liter veggie broth
1 can of good organic coconut milk
2 tbsp light soy sauce, or {vegan} fish sauce
2 green onions roughly chopped 
4 kaffir lime leafs
1 small knob of ginger sliced
1 lemon grass stalk
Juice of 2 limes

 

How to:

1| Bring the broth with the kaffir lime leafs, the ginger and lemon grass to a boil, then let simmer.

 

2| Add the baby corn, the sweet potatoes, green beans, peppers and mushrooms. Season with soy or fish sauce. Add the coconut milk and simmer for 10 min. or until veggies are cooked but still have a bit of a crunch.

 

3| Take off the heat, add the cilantro, green onions and lime juice and serve in large bowls with extra lime.

 

Lean back and enjoy!