CONTENTS
1 medium-sized zucchini, chopped into spirals
¼ cup mushrooms quartered, used Bella
¼ cup tomatoes used grape tomatoes
4 ounces [100g] firm pressed tofu
1 stalk of lemongrass, only the white part crushed
3 slices galangal
5 lemon leaves
3 teaspoons red pepper paste/sambal
2 tablespoons Vegan ‘fish’ sauce
1 Thai pepper chopped
2 cups [475 ml] vegetable broth or homemade broth
1 teaspoon coconut sugar
juice of 2 lemons
½ cup [125ml] coconut milk or more for a creamier version
oil for cooking
salt to taste
side dishes
chili oil
sliced red onion or shallot
fried shallots
chopped cilantro
lime wedges
