Thai Cuisine has been a favorite in my household, especially, Pad Thai, Drunken noodles and such. Back in my vegetarian days, I always ordered pretty much same dishes, more so out of doubt as to what if the unwanted fish sauce was used in other dishes. I almost never resort to trying out soups in thai cuisine for the same reason, that most of them smell either fishy or way too salty (atleast the restaurants I have tried them at). When I started researching for soups to try out during the Mofo, I came across the famous Tom Yum Soup that is a spicy clear soup that is finished with little of regular or coconut milk (if used, it is about 1-2 tbsp). My Mofo Post 8 is Tom Yum Soup. Tom Yum (or Yam) Soup, when translated, Tom means 'boiling' and Yum (or Yam) means 'spicy and sour thai salad'. The base of some thai soups consists of lemon grass, kaffir lime leaves, galangal, thai chillies and lime juice. Adding these herbs makes it unbelievably flavorful and hard to resist, especially, when using the lemon grass and galangal, I couldn't help but think how these ingredients would work in a tea, now that's an idea I can't wait to try!!
For the life of me, I couldn't find Kaffir lime leaves in any of the asian supermarkets, Whole Foods or Trader Joe's. Not sure, if there is a shortage or some other kind of issues. After looking for weeks, I decided to cook with substitutions for Kaffir lime leaves and finally found one that kinda worked. Galangal (or thai ginger) is also a bit tricky to find. I would definitely urge you to try and find galangal, but incase, you can't get one, you can substitute with ginger although the taste would vastly differ because galangal has more of a citrusy, eucalyptus type of flavor.
Tom Kha Soup is a spicy soup that originates from Laos and Thailand. Tom Kha, literally translated means 'boiled galangal' soup. The original recipe is known as Tom Kha Gai which is a chicken-based galangal soup. This soup has dominant galangal flavor in the coconut-based broth. There are several variations to the Tom Kha soup with vegan or vegetarian versions that use either Tofu (Tom Kha Taohu) or Mushrooms (Tom Kha Het). It is similar to Tom Yum soup except adding more coconut milk and reducing the amount of vegetable stock or water.
Personally, I think it is still debatable as to whether this soup is Tom Yum (or Yam) or Tom Kha Soup. Most recipes that I came across were using significant amount of coconut milk in both of these soups which makes it hard to conclude. Anyway, irrespective of what it's called, this spicy and flavorful soup is sure to please your taste buds.
Ingredients:
1 stalk lemon grass
1 cup button (or shiitake) mushrooms, sliced (approx. 5-6 nos.)
1 1/2 - 2" piece galangal/thai ginger, thinly sliced
2 garlic cloves, minced
2 hot thai green chillies, finely chopped
3/4 - 1 tsp lime zest
3 tbsp low-sodium soy sauce
4 oz soft tofu (approx. 10-12 1" cubes)
3/4 cup bok choy, roughly chopped
1 bay leaf
4 1/2 cups water or vegetable stock
3/4 - 1 cup light coconut milk (adjust to taste)
1/2 - 1 tbsp lime juice (adjust to taste)
1/8 cup scallions, chopped (1 - 1 1/2 " long pieces)
1/4 cup fresh cilantro leaves, finely chopped
1 - 2 tsp raw sugar (adjust to taste)
Method:
To use lemongrass, cut off 2 inches of the lower bulb and discard the tough outer leaves. The pale yellow stalk can either be grated, sliced or crushed and used in the soup. If slicing, cut up to 2/3rd of the stalk until you get to the green and woody part of the stalk. The upper part of the stalk can be used in soups. The lemongrass is often crushed using a mortar and pestle to release the flavors. To know more about how to use lemongrass, check out the link.
To use galangal, wash the root, slice thinly and use as required.
Instead of kaffir lime leaves, I substituted it with 1 bay leaf and freshly grated lime zest.
Traditionally, thai bird's eye chilli is used in the soup. Since, I didn't have any, I used thai hot chillies which gave a good level of spice. You can also used crushed red pepper instead.
The choice of vegetables is based on the individual's preference. You can also add green or red bell pepper, broccoli, etc.,
Bring the water (or vegetable stock) to a boil and simmer for 5 mins (although I used vegetable broth, I would suggest using water for more depth of flavors).
Add the lemon grass, galangal, garlic, thai chillies, bay leaf and lime zest and boil on medium-low for 8-10 mins.
Filter the vegetable stock and discard the lemon grass, kaffir lime leaves and bay leaf (optional). Add carrots and cook for few mins until slightly soft.
Add bok choy and mushrooms and simmer for 2-3 mins.
Add tofu, soy sauce and sugar. Stir well and simmer for few mins. Add the coconut milk, if using, and boil for 4-5 mins.
Add the green part of the scallions and lime juice. Simmer for another 2-3 mins. Add chopped cilantro and boil for 1-2 mins.
Ladle into bowls and garnish with freshly chopped cilantro and serve hot.
Makes 3-4 servings.
Black Beans is high in protein and fiber, low fat and rich in essential vitamins and minerals. Black beans helps prevent heart disease and can also reduce cholesterol levels. It contains phytochemicals that can help fight cancer diseases. A cup of cooked black beans contains 15g of protein, 15g of fiber with no saturated fat. Now, that's something to consider?? It is a great meat substitute for vegans and vegetarians and can be used in soups, salads, burritos, burgers, etc.
My Mofo Post 6 is the Cuban Black Bean Soup. It is a traditional soup that is hearty and filled with earthy flavors that is served with white rice. If you don't care much for rice, add some cuban sandwich or salad to complete a satisfying meal.
I am midway through the Vegan Mofo and only 6 posts this month. Most of the times, the recipe is all done, just waiting for edits to get done delays it all. I don't give up that easily. So, one recipe every day until this month ends should do the trick. Who knows!! Maybe two, on some days, if I get a little too driven. So, check out for posts daily!!
Ingredients:
2 1/2 cup cooked black beans
1 1/2 tbsp olive oil
1 medium onion, finely chopped
3 - 4 garlic cloves, minced
1 medium green bell pepper, chopped (approx. 1 cup)
1 medium red bell pepper, chopped (approx. 3/4 cup)
1 1/4 tsp cumin powder
1 tsp smoked paprika (or chilli powder)
1/4 tsp dried oregano
1-2 bay leaf
2 cups water
Salt and pepper, to taste
1 1/2 tsp white wine vinegar (or apple cider or white vinegar)
Quick Cashew sour cream:
1/4 cup cashewnuts, soaked for 20 mins or so.
1 1/2 tsp lime juice
Salt, to taste
Method:
For the soup:
Soak the dried black beans overnight. Pressure cook the beans with 1/2 tsp salt and enough water for 5-6 whistles (fastest way to cook it) or cook in a stock pot for 35-45 mins until soft. Reserve the cooking liquid to use instead of broth or water (more nutrition never hurts).
In a dutch oven or stockpot, heat oil, add onions and garlic and sauté until onions are translucent. Add the green and red pepper and fry for 4-5 mins. If like more vegetables, you can throw in some chopped carrots and celery too.
Add the dried oregano, cumin powder and smoked paprika and/or chilli powder (add both or use 1 1/2 tsp chilli powder for a spicier soup) and bay leaf. Mix all the ingredients with the vegetables. This step of the process is known as 'sofrito'.
After the sofrito gets cooked, add the cooked black beans and water (or vegetable broth) and salt, to taste. Slightly mash the beans using a masher. Bring to a boil and cover the pot and simmer on medium-low flame for 20-25 mins or so.
Remove the bay leaf and pureé about 1 cup of the soup (you can do more for a thicker and creamier soup but it's nice to have a chunky texture). Add the pureé to the soup and simmer for 4-5 mins. Add white wine vinegar and mix well before removing from heat.
For the cashew sour cream:
Soak the cashews in water for 20 mins or so (you can skip this step, if you are in a hurry.
In a blender, add the soaked cashews, salt, lime juice and water and puree the ingredients well. Generally, people add vinegar to the mix but I don't care much for the vinegar. Honestly, I like the taste better without the vinegar, so if you like, you can add it when making the sour cream. Set aside.
The soup tasted good but just not spicy enough for my taste buds, so you can add some black pepper powder or your favorite hot sauce before serving.
Serve hot with cashew sour cream (optional) and some tomatoes, cilantro and green onions (optional) over white rice or enjoy as-is. Oh, I almost forgot to mention....it works as a great dip for tortilla chips too!!
Makes 2-3 servings.
Drunken noodles, also called Pad Kee Mao, is made with broad rice noodles, soy sauce, garlic, meat or tofu with some vegetables. The star ingredients are the basil leaves (this one ingredient seals the deal for me!!!) for the distinct flavor and thai chilli that gives the right amount of spiciness. Although the original recipe uses holy basil, I haven't really seen them in stores, so, I used thai basil which works for me. If you want to be all authentic, try using holy basil in this recipe. My version might seem like there are too many veggies but feel free to add/limit your own choice of veggies.
Ingredients:
7 oz oriental rice stick (banh-pho), medium size
1 medium onion, cut lengthwise
1 medium carrot, cut into thin strips
1/4 cup green onions, chopped (only green part)
1/2 cup napa cabbage (although I used regular green cabbage), cut lengthwise
1/2 cup baby corn, cut into halves
1/2 cup water chestnuts, sliced
5-6 broccoli florets
2-3 thai chillies, cut lengthwise
1/2 cup thai basil
2 cloves garlic, finely chopped
4-5 tbsp light soy sauce (adjust to taste)
2 tsp light brown sugar (adjust to taste)
1/2 - 1 tsp crushed red pepper flakes (adjust to taste)
1 tbsp white vinegar
3 tbsp oil (I used canola but you can also use toasted sesame oil)
1 tbsp chilli paste (optional)
Method:
For the noodles, I used a medium sized flat noodles but you can also use a much broader rice noodles. Cook the rice noodles according to the package instructions. You can drizzle some oil to the noodles when cooking it to avoid it from sticking.
If you want to add tofu (like you didn't have enough veggies to begin with :)), shallow fry them in little oil, drain and set aside.
In a wok, heat oil, add the minced garlic, thai chillies and crushed pepper flakes. After the garlic turns slightly brown, add the onion and vegetables (carrot, napa cabbage, baby corn, water chestnuts and broccoli). Keep stirring and cook the vegetables until they are half done (to give a slight crunch) for about 6-8 mins (cook for 2-3 mins longer if you want your veggies nearly done). Add few tablespoons of water (you can use the water from the noodles) to avoid things from sticking to the wok.
Add the noodles and mix with all the veggies. Add little water if things are sticking to the bottom of the wok (make sure you don't add too much water otherwise your noodles will end up being a mushy disaster).
Fry the noodles and veggies for 2-3 mins and add the soy sauce, brown sugar and the chilli paste and mix well. Add the vinegar to the veggies and stir well. Finally, add the basil leaves (pick the leaves only, not flowers) and mix well with the noodles. When the basil starts to wilt, remove from heat and serve.
Fun Fact: When trying to look up on how this recipe got its name, pad kee mao in thai means stir fry ('pad') for someone who drinks too much ('kee mao'). Oddly enough, it happens to be a cure for hangover (personally, I don't think you should test it out but if you are still curious, go ahead and enjoy) but tastes good no matter what!!!
Makes 4 servings.
Thai Cuisine is known for spicy food and has a great balance of sweet and spice in recipes. Some of the popular dishes are Thai red curry and green curry that is served with rice. Thai Red Curry is a rich and spicy curry made with coconut milk and red curry paste. Normally, I use a store-bought red curry paste (I prefer Thai Kitchen's) as it has all the ingredients you need, so why go through the trouble of making a paste?? Add your choice of vegetables and enjoy the spicy red curry!!
Ingredients:
13.5 oz can light coconut milk (you can use regular for thicker curry)
1 medium red bell pepper, diced
2 medium potatoes, diced
2 medium carrots, diced
1/2 cup baby corn
1 small onion, diced
2 tsp red curry paste
1 tsp red chilli paste (optional)
Salt, to taste
1/2 cup fresh snow peas
1/2 cup broccoli florets
1/4 - 1/2 cup water (use less, if you want it thicker)
1/4 cup fresh thai basil leaves
Method:
In a stockpot, add the coconut milk and simmer on medium heat for 2-3 minutes. Now, add the red curry paste and red chilli paste (adjust to taste) and boil until the raw smell of the red curry paste goes away.
Add red bell pepper, snow peas, potatoes, carrots, baby corn, broccoli florets, onion and thai basil along with 1/4 cup water and salt to taste. Simmer on medium-low heat for 15-20 minutes or until the vegetables are almost cooked. Garnish with chopped thai basil and serve hot with brown or white rice.
Makes 4-5 servings.
Pad Thai is one of my favorites in thai food. Who knew that Pad Thai or Phat Thai was one of Thailand's national dishes and is considered as a street food??? This dish is prepared using rice noodles, eggs/meat/tofu, tamarind paste, fish sauce (traditional recipe), red chilli pepper, and lime juice to name a few ingredients. Being a vegetarian, whenever I go to a thai restaurant, my standard dialogue to the waiter - "only vegetables, no egg, no fish sauce" and as usual I get a nod but behind my mind, I keep thinking, who am I kidding!! Most restaurants use fish sauce, very rare that they substitute. So, I started making Pad Thai at home. This is purely vegetarian which makes it all the more comforting. atleast for me :)
The Pad Thai sauce is a fairly easy recipe and it can be stored in the refrigerator or freezer, if you have any left.
Ingredients:
For Pad Thai Sauce:
1 tbsp tamarind paste
1/4 cup hot water
3 1/2 tbsp reduced-sodium soy sauce
3 tsp red chill paste (adjust spice to your taste, you can use sriracha as well)
2 tbsp brown sugar
2 tbsp vinegar
3/4 tbsp oil
For the noodles:
8 oz dry flat rice noodles
8 oz firm tofu, washed & cut into cubes
1/2 onion, cut lengthwise
1 small broccoli, cut into florets
2 carrots, cut into thin strips
1/2 cup baby corn
1 spring onion, finely chopped
1/2 cup mung bean sprouts
1/2 cup crushed peanuts
1-2 tbsp soy sauce
5 tbsp of pad thai sauce
1 tsp garlic, minced
4-5 tbsp oil
1/4 tsp salt
Method:
For Pad Thai Sauce:
In a pan, heat oil and red chilli paste and fry for a minute. Add tamarind paste, hot water, soy sauce, brown sugar and allow it to boil for 3-4 minutes. Add vinegar and mix well with the paste. Slowly the sauce starts to thicken. Turn stove off and set aside.
For the noodles:
Most rice noodles have their instructions on how to cook them. I buy the Trader Joe's rice noodles which requires it to be cooked for 6-8 mins. Use a little oil when boiling, so they don't stick to each other. Drain it.
In a wok, heat 1 tbsp oil and add the cubed tofu (make sure you pat it dry) and fry till it turns golden brown. Place it on a tissue to drain the excess oil.
To the same wok, add 1-2 tbsp oil, minced garlic and onions. Saute well.
Now, add the broccoli, carrots, baby corn, 2tbsp of the pad thai sauce to coat the vegetables and mix well. Cook the vegetables until they are 3/4th done.
Add the rice noodles, 3 tbsp pad thai sauce, soy sauce, salt and toss well. Add some oil, if you feel the rice noodles drying out. This will blend it well with the sauce. I like to add little bean sprouts with the noodles, so you can add some, if you wish.
Before serving, garnish the pad thai with spring onions and place some bean sprouts and crushed peanuts along with the noodles. Enjoy!!
Makes 4 servings
