Thai Seitan Soup
|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.