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!
Ingredients
6 pieces dried galanga
27-oz can (810 ml) Coconut Milk
16 oz (480 ml) vegetable stock
3 small whole chiles, hot
3 tbs (45 ml) cilantro stems, chopped
6 kaffir lime leaves, cut into large pieces
2 stalks lemon grass, bruised, cut into 1-inch pieces
1-3 tbs (15-45 ml) fish sauce, to taste, optional
8 oz (240 g)Seitan, cut into
1/4 x 1/2-inch strips, discard marinade
1-3 tbs (15-45 ml) fresh lemon juice
1/2 cup (120 ml) mushrooms, coarsely chopped
1/4 cup (60 ml) carrots, coarsely chopped cilantro, chopped, for garnish
Directions
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.
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.
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