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Thai Seitan Soup

Fresh.n.Natural's picture
Thai Seitan Soup is indeed filling as it is easy and quick too. Every addition to this Thai Seitan Soup turned out to be a success. Check it out for yourselves!
  Dried galangal pieces 6
  Canned coconut milk 27 Ounce (One 810 Milliliters Can)
  Vegetable stock 16 Ounce (480 Milliliters)
  Whole chili 3 Small (Hot)
  Cilantro stems 45 Milliliter, chopped (3 Tablespoons)
  Kaffir lime leaves 6 , cut into large pieces
  Lemon grass stalk 2 , cut into 1 inch pieces
  Fish sauce 45 Milliliter (15-3 Tablespoons, To Taste)
  Seitan 8 Ounce, 240 grams, cut into 1/4 x 1/2-inch strips, discard marinade
  Fresh lemon juice 45 Milliliter (3 Tablespoons)
  Mushrooms 1⁄2 Cup (8 tbs), coarsely chopped (120 Milliliters)
  Carrots 1⁄4 Cup (4 tbs), coarsely chopped (60 Milliliters)
  Coarsely chopped cilantro 1⁄4 Cup (4 tbs) (60 Milliliters, For Garnish)

Combine galanga, coconut milk, vegetable stock, chiles, cilantro, lime leaves, lemon grass and fish sauce.
To bruise lemon grass, press hard with spoon or knife back; discard tops.
Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
Add seitan, lemon juice, mushrooms and carrots to soup.
Return to boil, lower heat and simmer for additional 10 minutes.
Strain out the galanga, lime leaves and lemon grass and discard them.Garnish with chopped cilantro.

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Thai Seitan Soup Recipe