In Thailand, we like to eat soups at breakfast. Here's a vegan recipe for a healthy start to the day.
Serves 2.
300 grams of mixed vegetables, such as pumpkin, wax gourd, carrot, shimeji and ear mushrooms, Chinese broccoli (kale), snake beans, baby corn
750 ml vegetable stock
1 tablespoon goji berries
1 teaspoon coconut sugar
2 tablespoons light soy sauce
3 tablespoons tamarind juice
Chilli paste:
1 fresh bird's eye chilli
5 g fresh turmeric
½ teaspoon white peppercorn
10 g shallot
1 teaspoon salted soybeans
Peel and slice the vegetables:
- carrot, pumpkin and wax gourd, cut into thin slices;
- Chinese broccoli and ear mushrooms, thinly sliced (it is not necessary to cut the shimeji mushrooms);
- snake beans, cut into 3 cm lengths;
- baby corn, cut in half lengthwise.
Prepare the chilli paste:
Pound all the ingredients, except the soybeans, until you obtain a perfectly smooth paste. Then add the soybeans and pound for another minute.
Bring the stock to a boil and then add the chilli paste, pumpkin and wax gourd. Cook over a low heat for 5 minutes. Then add the rest of the ingredients and cook for another 3 minutes.
Taste to adjust seasoning. Transfer to serving bowls. Serve with rice noodles.
Note: Thai cuisine likes crunchy vegetables. In this recipe, only wax gourd and pumpkin need to be cooked through.