Vegetable broth for Tom Kha Gai soups

Ingredients for 1 servings:

• 500 ml vegetable stock, Asian *
• 2 stalks of lemongrass
• 6 kaffir lime leaves
• 1 ginger root, Chinese (Krachai)
• ½ chili pepper(s), green
• 400 ml coconut milk
• 10 g horseradish, grated
• 3 stalks of Thai basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

* Prepare the Asian vegetable broth according to the recipe in my profile: https://www.chefkoch.de/rezepte/3692671557307929/Asiatisch-gewuerzte-Gemuesebouillon.html Wash the lemongrass stalks, remove the tough green outer leaves, and finely chop them, as well as the kaffir lime leaves. Peel and slice the krachai. Deseed the chilies. Bring the vegetable broth to a boil, add the prepared ingredients, and let it simmer, covered, over low heat for 10 minutes. Add the coconut milk and grated horseradish, bring to a boil, and simmer gently for another 10 minutes. Remove any solids with a slotted spoon, squeezing well to extract all the flavors. Let the broth rest and then strain it through a fine sieve. Add the Thai basil to the broth, cover the pot tightly with plastic wrap, and let it simmer for 30 minutes. Strain through a fine sieve again. Let cool and refrigerate until ready to use. You can also find the recipe here on my blog: https://www.vegan-cooking-with-thalija.de/tomka-x