Thai Coconut Soup - Vegan Recipe

Ingredients

• 3 1/2 cups vegan chicken-style stock
• 3–4 tablespoons peeled and roughly chopped fresh galangal
• 2–3 cm piece of fresh turmeric, peeled and grated*
• 1 lemongrass stem, crushed and roughly chopped
• 3 tablespoons roughly chopped fresh coriander roots and stems**
• 6–8 kaffir lime leaves, torn
• 450 g firm tofu, thinly sliced
• 200 g tin straw mushrooms (optional), drained, rinsed and cut in half lengthways
• 1 red chilli, finely chopped
• Juice and zest of 2 limes
• 1 tablespoon grated palm sugar (or brown sugar)
• 400 ml tin full-cream coconut milk
• 3–4 tablespoons soy sauce or tamari
• 1 tablespoon rice wine vinegar (or apple cider vinegar)
• 400 g soft, wok-ready udon noodles
• 16 green beans, topped and tailed
• 16 snow peas or sugar snap peas, topped and tailed
• 1 small red capsicum, seeded and finely sliced into long strips
• 2 kaffir lime leaves, very finely shredded, to garnish
• 4 coriander sprigs, to garnish
• 1 lime, quartered, to serve