This is a veggie version of the popular Tom Kha Gai Soup (Chicken Coconut Soup). I love the Thai flavor combination of lemongrass, ginger, kaffir lime leaves & fresh herbs. Those ingredients give the soup so much flavor, it doesn't have to rely on a stock that has cooked for hours, and that saves you a lot of time for a quick meal prep.
Ingredients: 2 Poblano Peppers, seeded & sliced
1 Golden Bell Pepper, seeded & sliced
1 small yellow onion, diced
4 Carrots, peeled and sliced
8 oz. oyster mushrooms (or mushroom of choice) sliced
2 tablespoons grated ginger (about a 3" piece)
3 cloves garlic, minced
3 stalks lemongrass, tops and tough outer layers removed, mince remaining
part of the stalk
6-8 kaffir lime leaves
3 tablespoons Coconut Oil
1 quart vegetable stock
1 can Coconut Milk
1 tablespoon coconut aminos for vegetarian version, or 1 tablespoon fish sauce
1 cup each of fresh basil & fresh cilantro, leaves only, rough chop
6 limes, juice 4, and 2 cut in wedges for serving.
Saute peppers, onion, carrot, mushrooms, garlic, ginger, lemongrass, kaffir lime leaves in the coconut oil until onion is translucent in a saucepan. Add stock, coconut milk, coconut aminos or fish sauce and simmer about 30 minutes. Pull out kaffir lime leaves and add lime juice & fresh herbs. Serve with lime wedges.
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