1 tin coconut cream (400 ml) 1 Tbsp root galangal, roughly chopped ¼ stem lemongrass 3 - 4 Tbsp Soy sauce 3 tsp sugar 1 lime juice 1 cup green beans, chopped 1 cup broccoli flowers 150 g oyster mushroom 200 g fried tofu
For the veggie stock: 4 cups of water, carrot and coriander stark, lemon grass, 1/4 red onion and few kaffir lime leaves
Preparation:
Boil the stock in a heavy based sauce pan for 10 minutes. Remove the stock veggies from the water then add galangal, lemongrass and cook till fragrant. Remove galangal and lemongrass then add coconut cream, soy sauce and bring to boil again. Add sugar, lime juice then veggies, mushroom and tofu. Cook for another minute.
The veggies should remain slightly crunchy. Serve with thinly sliced red chilies and coriander leaves.
Notes:
No Description available
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Preparation time:
30 min
Difficulty:
Simple
Portions:
4 servings
Amount:
Country/Region:
Costs per portion:
Vegan:
Yes
Lactose free:
No
Gluten free:
No
Last Updated:
Thu 03 Feb 2011 13:08:05 MIST
viewed:
7804 times viewed
All recipes are vegetarian. Some use dairy. No eggs are used in the yogic diet
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