Tom Ka vegan

Ingredients for 4 servings:

• 3 cup(s) rice (coffee cups)
• 1 liter coconut milk
• 3 lemon leaves
• 1 stalk of lemongrass
• 2 onions
• 250 g lentils, red
• 450 ml water
• 250 g cherry tomatoes
• 250 g mushrooms, optionally those from the can
• 1 ½ tbsp Tom Ka paste
• e.g. Thai chili pepper(s)
• e.g. coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the rice and cook in a rice cooker or pot as needed. Bring water to a boil for the lentils, then add the lentils and simmer with a lid over medium heat for about 10 minutes. Peel and slice the onions and mushrooms (optionally use canned mushrooms to save time) and roughly chop the lemongrass (tip: pat the lemongrass with the back of a knife to release the aroma). Tear the lemon leaves into small pieces and split the chilies lengthwise. After 10 minutes of cooking, add the coconut milk, lemongrass, lemon leaves, and tom ka paste and simmer for another 3-5 minutes. Finally, add the mushrooms, onions, chilies, and cherry tomatoes and cook for another 5 minutes. Garnish with cilantro to serve.