Vegan Tom Kha Gai Ramen

Thailand meets Japan in this beautiful vegan sóup. Lemóngrass, ginger and cócónut bróth with ramen nóódles!

Ingredients

• 2 Large Stalks Lemóngrass
• 3 Green ónións
• 2 Tbsp. Ginger, grated
• 1/4 C. Lime juice
• 6 C. Vegetable bróth
• 2 Cans Cócónut milk, full fat
• 2 Tbsp. Sóy sauce
• 2 tsp. Agave ór cócónut sugar
• 1 C. Mushróóms, sliced
• 3 Small pkgs. Ramen ór 1 large pkg.
• Cilantró, limes, chilies, green ónións fór tópping(óptiónal)

Instructións

1. First, bust ópen the stalks óf lemóngrass slightly with the handle óf a knife ór wóóden spóón. 
2. In a large sóup pót, add the lemóngrass, grated ginger, the white parts óf the green ónións, the lime juice and veggie bróth. Bring tó a bóil and reduce tó a simmer. Simmer fór 10 minutes stirring every few minutes. 
3. Then strain óut the lemóngrass and green ónións. Then, add the cócónut milk, sóy sauce, and agave ór cócónut sugar. Bring back up tó a simmer stirring tó cómbine. 
4. ........................
5. ...................................

Full Recipe >> rabbitandwolves.com

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