Thai Coconut Soup With Black Rice Noodles

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I love Thai food but unfortunately most isn’t vegan. Follow this simple recipe for a vegan fish sauce Tom Kha Pak. You definitely can add other veggies like broccoli, bok choy, green beans, or sliced peppers to this recipe as well.

  • 1 tablespoon grape seed or avocado oil

  • 1 Inch ginger, peeled and minced

  • 2 stalks of lemongrass (white parts only) thinly sliced then minced (can use 2 teaspoons of lemongrass paste)

  • 5 cups vegetable broth

  • 5 kaffir lime leaves (available in Asian stores or on the international aisle at your local grocery store)

  • 3 carrots, peeled and sliced on the bias/diagonal cut

  • 2 cups kale, cut into thin 1/2-inch pieces

  • 1 can of coconut milk (can use full fat or lite; I used full)

  • 2 tablespoons vegan fish sauce or coconut aminos

  • 1 cup mushrooms, rinsed, caps removed, and sliced (I used maitaki and button mushrooms)

  • 1 lime, juiced and zested

  • 1 bunch of cilantro (save a couple sprigs for garnish)

  • 2 packs of black rice noodles by Lotus (can use brown ricer ramen as well)

  • *Optional: chili oil or sriracha for garnishing

Place rice noodles in hot water (not boiling) for 5 minutes. Cook until noodles are soft but not cooked completely through—It's okay if they’re slightly stiff. (*see Chef's note on bottom of recipe). Strain and rinse thoroughly with cold water. Set aside.

Add oil to a large pot on medium high heat. Add ginger and lemongrass and a saute for 30-60 seconds, just until fragrant. Add vegetable broth, kaffir lime leaves, coconut milk, vegan fish sauce or coconut aminos. Stir, simmer and cover until carrots are cooked through. Now add mushrooms, and lime zest and juice. Ladle soup into bowls then place noodles in the center. Garnish with fresh cilantro sprigs, chili oil, and sriracha. 

**Chef's note: Rice noodles can be tricky. They can go from perfect to sticky and falling apart within seconds. They work best when slightly undercooked. Allow the hot soup when served to soften completely. DO NOT skip the step of rinsing them in cold water. That allows the noodles to stop cooking and rinses a lot of the starchy liquid out.

 

Charity Morgan