Karen's Thai-Style Hot & Sour Soup - A Zest for Life

Name: Karen's Thai-Style Hot & Sour Soup - A Zest for Life
Ingredients: 4 medium dried shiitake mushrooms ((to soak and dehydrate) or dried wood ear mushrooms); 3 cups fresh shiitake mushrooms (cleaned, thinly sliced, about 5 ounces ); 1 tablespoon neutral oil (such as expeller pressed safflower); 1 medium fresh carrot (peeled; julienned); 4 ounces bamboo shoots (from can, cut on half lengthwise ); 3 medium fresh garlic cloves (peeled an minced); 1 tablespoon fresh ginger (peeled, finely grated); 1 teaspoon fresh lemongrass (inner whites, minced (optional but love the flavor) ); 2 teaspoons tomato paste; 5 cups vegetable or chicken broth** (preferably homemade); 2 tablespoons apples cider vinegar (I use Braggs brand ); 2 tablespoons soy sauce or tamari ((I use gluten free tamari)); 1 tablespoon coconut aminos***; 1 teaspoon dried Thai chilies* (or your favorite dried chili); 3/4 cup enoki mushrooms (ends timmed ); 4 tablespoons cornstarch (to be mixed with 4 T. water; slurry); 2 teaspoons sesame oil (try a roasted variety ); 7 ounces silken tofu (1/2 container, cut into thick strips ); 1/4 cup fresh Thai basil leaves (washed & dried ); 1 tablespoon fresh scallions (julienned)

azestforlife.com

Karen's Thai-Style Hot & Sour Soup | Zesty, flavorful with lemongrass, Thai chiles, and coconut aminos. Perfect for soup lovers! Gluten-free.

View Original

Share this recipe:

Ingredients

4 medium dried shiitake mushrooms ((to soak and dehydrate) or dried wood ear mushrooms)
3 cups fresh shiitake mushrooms (cleaned, thinly sliced, about 5 ounces )
1 tablespoon neutral oil (such as expeller pressed safflower)
1 medium fresh carrot (peeled; julienned)
4 ounces bamboo shoots (from can, cut on half lengthwise )
3 medium fresh garlic cloves (peeled an minced)
1 tablespoon fresh ginger (peeled, finely grated)
1 teaspoon fresh lemongrass (inner whites, minced (optional but love the flavor) )
2 teaspoons tomato paste
5 cups vegetable or chicken broth** (preferably homemade)
2 tablespoons apples cider vinegar (I use Braggs brand )
2 tablespoons soy sauce or tamari ((I use gluten free tamari))
1 tablespoon coconut aminos***
1 teaspoon dried Thai chilies* (or your favorite dried chili)
3/4 cup enoki mushrooms (ends timmed )
4 tablespoons cornstarch (to be mixed with 4 T. water; slurry)
2 teaspoons sesame oil (try a roasted variety )
7 ounces silken tofu (1/2 container, cut into thick strips )
1/4 cup fresh Thai basil leaves (washed & dried )
1 tablespoon fresh scallions (julienned)