Vegan Recipe Collection Over 800 Vegan Recipes

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3 lime leaves
100ml / 3 1/2 oz water
1 tbsp groundnut oil
2 garlic cloves, chopped
10 shallots, thinly sliced
1 tsp crushed dried red chili flakes
1 small fresh red chilli, chopped
500ml / 17oz vegetable stock
50g / 2 oz French (green) beans, chopped
3 tbsp soy sauce
750g / 1 1/2 lb cubed peeled pumpkin
1 tsp sugar
1 tsp ground white pepper
1 tbsp crunchy peanut butter
3 tsp curry powder
175ml / 6 oz coconut milk
2 tsp cornflour (cornstarch)
Blend the lemon grass, galangal, basil, green pepper, lime leaves and water in a large blender or food
processor, then strain and throw away the excess water but reserve the puree.
Heat the oil in a large saucepan. Add the garlic, shallots and dried and fresh chillies and stir fry over high
heat for 1 minute.
Add the puree, 400ml / 14oz of the stock, the French beans, soy sauce and pumpkin. Stir over
moderate heat. Add the sugar, pepper, peanut butter and curry powder and stir again. When the
pumpkin is tender, after about 10 mintues, add the coconut milk and bring to a hard boil for 1 minute.
Blend the remaining stock with the cornflour until smooth, add to the soup and stir to thicken. Ladle the
soup into large serving bowl.
Tom Kuay (Thai Banana Soup)
1 tbsp groundnut oil
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