Thai Seitan Soup Recipe

Thai Seitan Soup is indeed filling as it is easy and quick too. Every addition to this Thai Seitan Soup turned out to be a success. Check it out for yourselves!




 Dried galangal pieces6
 Canned coconut milk27 Ounce (One 810 Milliliters Can)
 Vegetable stock16 Ounce (480 Milliliters)
 Whole chili3 Small (Hot)
 Cilantro stems45 Milliliter, chopped (3 Tablespoons)
 Kaffir lime leaves6 , cut into large pieces
 Lemon grass stalk2 , cut into 1 inch pieces
 Fish sauce45 Milliliter (15-3 Tablespoons, To Taste)
 Seitan8 Ounce, 240 grams, cut into 1/4 x 1/2-inch strips, discard marinade
 Fresh lemon juice45 Milliliter (3 Tablespoons)
 Mushrooms1⁄2 Cup (8 tbs), coarsely chopped (120 Milliliters)
 Carrots1⁄4 Cup (4 tbs), coarsely chopped (60 Milliliters)
 Coarsely chopped cilantro1⁄4 Cup (4 tbs) (60 Milliliters, For Garnish)


Combine galanga, coconut milk, vegetable stock, chiles, cilantro, lime leaves, lemon grass and fish sauce.
To bruise lemon grass, press hard with spoon or knife back; discard tops.
Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
Add seitan, lemon juice, mushrooms and carrots to soup.
Return to boil, lower heat and simmer for additional 10 minutes.
Strain out the galanga, lime leaves and lemon grass and discard them.Garnish with chopped cilantro.