Tom Kha Jay Soup

Ingredients for 4 servings:

• 250 ml vegetable stock
• 1 stalk(s) lemongrass
• 1 piece(s) ginger, thumb-sized
• 1 zucchini
• 1 carrot(s)
• 14 sugar snap peas
• 14 small broccoli florets
• 7 corn cobs
• 1 can coconut milk
• 10 small mushrooms
• ½ onion(s)
• 3 tbsp soy sauce
• 2 tbsp lime juice

Instructions

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

Vegan soup

Pour the vegetable stock into a pot and bring to a boil. Press the lemongrass down and then cut into strips. Peel and finely dice the ginger, add it to the stock with the lemongrass and simmer for 10 minutes. Cut the vegetables into very small slices or pieces. Cut half the onion into very thin slices. Add the coconut milk to the soup and mix. Remove the ginger and lemongrass pieces from the soup and round off the soup with soy sauce and lime juice. Divide all of the vegetables between the plates and finally pour the very hot stock over it. Have fun trying it out! Naturally Delicious. P.S. For more delicious everyday recipes, check out my Facebook page and leave a like if you like.