Immediate vegan Thai coconut soup (tom kha)

Describe by Alannah | Kale Mary

2

garlic cloves, grated
2

stalks of lemongrass, mashed in a mortar and pestle
1

thumb-sized fragment of ginger, grated
1

dinky chilli, sliced
¹/₂ cup

sliced dired shiitake mushrooms
2 cups

vegetable inventory
270 grams

coconut milk
1 tablespoon

tahini
1 tablespoon

maple syrup
2 tablespoons

gluten-free soy sauce
150 grams

new enoki mushrooms
1

lime, juiced
1

immense handful coriander, finely chopped
200 grams

rice noodles, cooked
1

sheet of nori, within the reduction of into dinky items (now now not mandatory)
Cooked tofu squares (now now not mandatory)

Add garlic, lemongrass, ginger and chilli to a saucepan on a medium heat. Prepare dinner till aromatic and starting up to get on the bottom of the pan. Add the dried shiitake mushrooms and the vegetable inventory and gently simmer for five minutes.
High-tail within the coconut milk and simmer for 10 minutes sooner than whisking within the tahini, maple syrup and gluten-free soy sauce, and simmer one other five minutes.
Get rid of from the heat and add enoki mushrooms, lime juice and coriander. Add cooked rice noodles correct into a bowl, and top with the soup and mushrooms. Add about a of the nori items and tofu (if the use of) and some lime slices.