VEGETARIANISM : THE NOBLE WAY OF LIVING
 
A Taste of Thailand: Fragrant Tom Klong Soup (In Thai)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
Young tamarind shoots
4 kaffir lime leaves
3 stalks lemongrass
4–5 slices galangal
1 tomato
Coriander
6 pieces
dried mushroom protein
10 Bhutan
oyster mushrooms
Seasonings:
¼ teaspoon
veggie soup powder
¼ teaspoon brown sugar
2 tablespoons soy sauce
½ tablespoon
tamarind juice
8 dried red chilies
700 milliliters water
Vegetable oil



  1. Heat some oil.
  2. Meanwhile, cut the lemongrass thinly.
  3. Cut the galangal for about 4-5 pieces, finely.
  4. Grind the lemongrass and the galangal. Grind them all finely.
  5. Fry 6 pieces of protein until golden brown on both sides and then keeps it aside while draining the oil out.
  6. Fry the chilies until golden. And then break them into pieces.
  7. Sauté the mixed lemongrass, galangal, and the coriander until it become fragrant.
  8. Pour in 700 milliliters of water. Let it boil.
  9. Meanwhile, slice the coriander for about 2 centimeters long. Cut the roots off.
  10. Dice finely the tomatoes.
  11. Tear the kaffir lime leaves into half.
  12. When the water is boiling, add in the mushroom protein. But before, break the mushroom protein into smaller size, not too big.
  13. Put in the chilies. The chilies need to be slice and crush to open.
  14. Add in the torn kaffir leaves.
  15. Add in the Bhutan oyster mushroom.
  16. Stir a bit.
  17. Add in the vegetable soup powder, the brown sugar, the soy sauce, the tamarind juice.
  18. Mix it.
  19. Add in the tomatoes and the young tamarind shoots.
  20. Stir it.
  21. When the soup is cooked, sprinkle in the coriander.
  22. Serve it in a bowl.


 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ