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| Vegan "shrimp" becoming widely available at an Asian market near you |
This is a bold, bold, spicy and hot soup.
Equipment:
Soup pot
Big spoon
Ladle for serving
Ingredients...
- 4 cups water
- 2 TBL nutritional yeast
- 1/2 tsp turmeric
- 1 stalk of lemongrass, lower 1/3 finely minced
- 3 kafir lime leaves
- 1/2 up washed, sliced shitake mushrooms
- 1 package of vegan "shrimp", or, if you do not have, use cauliflower or tofu and slice lengthwise in "shrimp" size bits
- 2 TBL kelp powder
- to taste, diced chilis or chili powder (beware of the frozen thai peppers, they are extremely HOT)
- 2 cloves of minced garlic
- 1 tsp sugar, coconut sugar or agave nectar
- to taste, salt
- to taste, fresh washed basil
- to taste, fresh washed cilantro
Method...
Combine all ingredients, except for the fresh cilantro and basil. Bring to a boil, then turn down to simmer for around 10 minutes. Add basil and cilantro when serving.
