Spicy Vermicelli Tom Kha

with Chestnut Mushrooms

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Instructions

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1 Prep vegetables

Roughly chop the mushrooms. Peel, halve and slice the shallots. Peel and grate the ginger and garlic. Bash the lemon grass with something heavy until it splits. Trim the green beans.

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2 Soak vermicelli

Add the vermicelli to a pot or bowl and cover with boiling water. Stir once. Leave to soften for 3 min. Drain once tender.

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3 Fry

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and cook for 5 min or until browned. Add the shallots and cook for 2 min. 

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4 Simmer soup

Add the garlicginger, lemon grass and red curry paste (spicy!) and fry for 1 min further. Add the measured watercoconut sugarvegetable stock cubecoconut milk, green beans and lime leaves. Simmer for 10 min. 

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5 Prep garnishes

Meanwhile, pick the coriander leaves. Finely slice the red chilli. Slice the lime into wedges. Trim and finely slice the spring onion

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6 Serve

Add the sambal oelek (spicy!) and soy sauce to the soup. Squeeze the lime juice into the soup. Divide the washed bean sprouts and drained vermicelli among bowls and ladle the soup over the top. Garnish with the coriander, spring onion and sliced chilli (spicy!)

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Add shredded chicken to turn this one into Tom Kha Gai.

This aromatic soup is a complete meal in a bowl.

Cooking Time: 30 min

Cals 577 · Prot 13 · Carbs 77 · Fat 28

Dairy-Free

Ingredients

Number of people

Soup

Chestnut mushrooms 250 Grams
Shallots 1 Piece
Ginger 30 Grams
Garlic cloves 3 Pieces
Lemongrass 1 Piece
Green beans 250 Grams
Rice vermicelli 100 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Water 300 ML
Coconut sugar 10 Grams
Vegetable stock cube 0.5 Pieces
Coconut milk 200 ML
Lime leaves 3 Pieces
Sambal oelek 20 Grams
Soy sauce 20 ML
Bean sprouts 50 Grams

Garnishes

Fresh coriander 15 Grams
Large red chilli 1 Piece
Lime 1 Piece
Spring onion 40 Grams

This aromatic soup is a complete meal in a bowl.

Cooking Time: 30 min

Cals 577 · Prot 13 · Carbs 77 · Fat 28

Dairy-Free

Instructions

photo

1 Prep vegetables

Roughly chop the mushrooms. Peel, halve and slice the shallots. Peel and grate the ginger and garlic. Bash the lemon grass with something heavy until it splits. Trim the green beans.

photo

2 Soak vermicelli

Add the vermicelli to a pot or bowl and cover with boiling water. Stir once. Leave to soften for 3 min. Drain once tender.

photo

3 Fry

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and cook for 5 min or until browned. Add the shallots and cook for 2 min. 

photo

4 Simmer soup

Add the garlicginger, lemon grass and red curry paste (spicy!) and fry for 1 min further. Add the measured watercoconut sugarvegetable stock cubecoconut milk, green beans and lime leaves. Simmer for 10 min. 

photo

5 Prep garnishes

Meanwhile, pick the coriander leaves. Finely slice the red chilli. Slice the lime into wedges. Trim and finely slice the spring onion

photo

6 Serve

Add the sambal oelek (spicy!) and soy sauce to the soup. Squeeze the lime juice into the soup. Divide the washed bean sprouts and drained vermicelli among bowls and ladle the soup over the top. Garnish with the coriander, spring onion and sliced chilli (spicy!)

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Add shredded chicken to turn this one into Tom Kha Gai.

Ingredients

Number of people

Soup

Chestnut mushrooms 250 Grams
Shallots 1 Piece
Ginger 30 Grams
Garlic cloves 3 Pieces
Lemongrass 1 Piece
Green beans 250 Grams
Rice vermicelli 100 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Water 300 ML
Coconut sugar 10 Grams
Vegetable stock cube 0.5 Pieces
Coconut milk 200 ML
Lime leaves 3 Pieces
Sambal oelek 20 Grams
Soy sauce 20 ML
Bean sprouts 50 Grams

Garnishes

Fresh coriander 15 Grams
Large red chilli 1 Piece
Lime 1 Piece
Spring onion 40 Grams
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