Meat-Free Chick'n Tom Kha Soup With Basmati Rice
Based on the silky Thai soup, tom kha gai, you'll infuse succulent meat-free chick'n and coconut stock with lemongrass, ginger and chilli. Serve with rice for a complete meal in a bowl!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Peel and finely slice your brown onion[s]
Bash your lemongrass with a rolling pin, then remove the tough outer layer[s] and set aside for later
Chop the softer inner core[s] finely
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Add your basmati rice, tough outer lemongrass layer[s] and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Boil a kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat
Add the sliced onion with a pinch of salt and cook for 4-5 min or until softened, then, slice your chestnut mushrooms finely and chop your creamed coconut roughly
Dissolve your vegetable stock mix, sriracha (can't handle the heat? Go easy!), 1/2 tsp [3/4 tsp] [1 tsp] sugar and the chopped creamed coconut in 600ml [900ml] [1.2L] boiled water – this is your coconut stock
Once the onion has softened, add the chopped lemongrass, chopped ginger, sliced mushrooms and chilli flakes (not a fan of spice? Just add a little!) to the pan and cook 1 min
Add the coconut stock and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook, covered, for 6-7 min or until the mushrooms have softened
Whilst everything is cooking, pick your coriander leaves from their stalks
Chop the coriander stalks finely
Add your meat-free chick'n to a clean board and shred apart using two forks – this technique is known as 'pulling'
Add the pulled meat-free chick'n to the pan with the juice of half your lime[s] and a pinch of salt
Increase the heat to medium-high heat and cook for 5-6 min further or until the meat-free chick'n is warmed through – this is your meat-free chick'n tom kha soup
Cut the remaining lime into 1 wedge per person
Discard the outer lemongrass layers from the basmati rice
Serve the meat-free chick'n tom kha soup in a bowl with the basmati rice
Garnish with the coriander leaves, chopped coriander stalks and a lime wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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