- 4 liters of Vegetable stock
- 100 grams of Ginger
- 3 stalks of Lemongrass
- 5 Kaffir lime leaves
- 5 Dried chilis
- 3 Thai chilis
- 400 grams of Mushrooms
- 1 block of Tofu
- 1 liter of Coconut milk
- 1 kg of Frozen or fresh vegetables
Mise en place
Preparation for the broth: Bring 4 liters of vegetable stock to a boil (or less if you like your coconut soup a bit creamier). Slice your ginger and lemongrass. You don't have to peel the ginger.
When the vegetable stock is boiling, add in the ginger, lemongrass, kaffir lime leaves, and the dried chilis.
Add the sliced Thai chilies (or bird's eye chilis), mushrooms, and the tofu. (if you use fresh vegetables, add them now!)
Add in the coconut milk and simmer again for 5 minutes or until it's up to a good temperature again.