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Out of the pot soup
Perfect for spring, you can add any vibrant vegetables and greens to enjoy in this cold soup.
Ingredients
- 1 litre vegetable stock, refrigerated
- 4 limes (lemons can also be used)
- 1 stalk lemongrass, sliced
- 1 thumb minced ginger
- 1 minced shallot
- 3 lime leaves
- Salt and pepper
- Vegan fish sauce
- 1 cup sliced medium-firm tofu
- 1 cup cooked mung beans
- 2 cups salad mix
- 2 cup herb medley (mint, thai basil, cilantro)
- 1 English cucumber, sliced
- 1 clamshell tomatoes
- 1/2 cup roasted cashews
- 1 cup Lotus chips
Directions
- Place vegetable stock, lime juice, lemongrass, ginger, shallot, lime leaves, salt, and pepper into a blender to bruise ingredients and pulverize the lemongrass fibers. After 30 seconds or so, strain the soup into a pitcher or container. Season with a heavier hand than usual.
- In a bowl, begin building your salad and garnish with a medley of herbs. Top it all with crispy cashews and lotus chips.
- Once the salad is prepared, pour the cold soup over the salad and enjoy. Serve with vermicelli noodles on a hot summer night for a cooling experience. Enjoy!
