If you want to imagine yourself in a Thai restaurant in downtown Bangkok, just close your eyes over your cooking pot and breathe in all its wonderful aromas! This plant-based dish is bursting with nutrients and has a high comfort-food factor.
The ginger powder from Biotona adds just the right amount of spiciness, whilst also improving your digestion, providing added vitality and combating energy dips.
Biotona Coconut milk balances this heat with a rich creaminess, whilst in turn improving your intestinal functioning and giving you a nice full feeling. Kin ahaan arroy kab!, as the Thai waitress would no doubt say. (It means: ‘Enjoy your food!’)
|Ingredients (2 servings)|
|Biotona Ginger||1 teaspoon|
|Veggie broth||500 ml|
|Tamari sauce||1 tablespoon|
|Mushrooms, sliced (for example: cremini mushrooms)||150g|
|Cherry tomatoes, halved||100 g|
|Biotona Coconut milk||2 tablespoons|
|Hot water||200 ml|
|Spring onions, white and green part, chopped||2|
|Coriander, chopped||A handful|
|Himalayan salt||To taste|
|Cooked basmati rice||½ cup p.p.|
|Chopped chili pepper||To taste|
|Lime wedges||To taste|
- Cut the lemongrass and chili pepper in halves lengthwise. Add to the pot, together with veggie broth and Biotona Ginger. Bring to a boil, cover and let simmer for 10 minutes.
- Remove the lemongrass and chili from the pot. Add tamari sauce, mushrooms and cherry tomatoes.
- Mix Biotona Coconut milk powder with hot water, you can do it with a spoon or using a blender. Add the mixture to the pot.
- Bring to a boil again, cover and let cook for 10 more minutes.
- Remove from the heat, add chopped spring onions (save some green part for topping), chopped coriander and lime juice. Mix well. Taste and add salt according to your liking.
- Serve the soup over cooked rice, topped with chopped chili pepper, coriander, green spring onions and lime wedges.