The natural sweetness of the corn is complemented by the fragrant ginger and cilantro. A swirl of chile paste added just prior to serving will give the soup a touch of heat.
2 tablespoons cold-pressed canola oil
1/2 cup chopped yellow onion
1 tablespoon minced fresh ginger
3 cups fresh or frozen corn kernels
3 cups Vegetable Broth (see page xxiii)
1 cup soy milk or unsweetened coconut milk
2 teaspoons minced fresh lemongrass, white part only, or zest of 1 lemon
2 teaspoons light brown sugar, or a natural sweetener
Salt and freshly ground black pepper
2 teaspoons hot chile paste
2 tablespoons minced fresh cilantro
Heat the oil in a saucepan over low heat. Add the onion and ginger and cook, stirring for 5 minutes. Stir in the corn, then add the broth and simmer until the corn is tender, about 5 minutes. Add the soy milk, lemongrass, and sugar. Season with salt and pepper, to taste. Cool completely.
Puree the soup (in batches if necessary) in a blender or food processor. Return to the saucepan and bring to a simmer. Transfer the soup to bowls and swirl 1/2 teaspoon chile paste into the center of each serving. Garnish with cilantro. Serve immediately.
Serves 4 to 6
This creamy, spicy soup is flavored with ginger, lime, lemongrass, and cilantro. Lemongrass is a pungent lemony stalk often found in Thai and Vietnamese cooking, although if you are unable to find it, you can substitute lemon zest. The flavor of the soup improves when reheated several hours after it is made.
1 tablespoon cold-pressed canola oil
1 small yellow onion, chopped
1 tablespoon chopped fresh ginger
3 hot dried Thai chiles, split lengthwise, or 1/2 teaspoon hot red pepper flakes
2 teaspoons minced fresh lemongrass, white part only, or zest of 1 lemon
3 cups Vegetable Broth (see page xxiii)
3 tablespoons soy sauce
1 (16-ounce) can solid-pack pumpkin
1 (13.5-ounce) can unsweetened coconut milk
1/3 cup creamy peanut butter
1 tablespoon light brown sugar, or a natural sweetener
Salt
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro or Thai basil
2 tablespoons crushed roasted peanuts
Heat the oil in a pot over medium heat. Add the onion, ginger, and chiles and cook until softened, about 3 minutes. Stir in the lemongrass, broth, and soy sauce and bring to a boil, then reduce the heat to medium and simmer for 10 minutes.
Strain the broth into another pot, discard the solids and place the pot on the stove over low heat. Whisk in the pumpkin, coconut milk, peanut butter, and sugar and season to taste with salt. Cook, stirring, until smooth and hot, about 10 minutes. Do not boil. Stir in the lime juice, taste, and adjust the seasonings. Serve hot, garnished with cilantro and peanuts.
Serves 4 to 6
The popular Thai soup called tom yum is known for its flavorful broth spiced with chiles and lemongrass. Lemon zest can be used to replace lemongrass in this and other recipes.
5 cups Vegetable Broth (see page xxiii)
2 (1-inch) pieces lemongrass, white part only, crushed, or zest of 1 lemon
1 garlic clove, crushed
4 dried Thai or other hot chiles, split lengthwise
1/2 red bell pepper, cut into thin strips
1 cup sliced mushrooms
3 scallions, chopped
8 ounces extra-firm tofu, cut into 1/2-inch dice
2 tablespoons Vegan “Fish” Sauce (page 223) or soy sauce
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, coarsely chopped
In a saucepan, combine the broth, lemongrass, garlic, and chiles. Bring to a boil, cover, reduce the heat, and simmer for 30 minutes. Strain the mixture through a sieve, discard the solids, and return the liquid to a saucepan. Add the bell pepper, mushrooms, and scallions, and bring to a boil. Cook for 10 minutes, then reduce the heat to a simmer and add the tofu, vegan “fish” sauce, and lime juice. Stir gently and simmer 3 minutes to heat through. Taste and adjust the seasoning. Garnish with cilantro and serve hot.
Serves 4
This luscious soup, known as tom kha, is a favorite in Thai restaurants in the United States. Now you can make it at home.
2 cups Vegetable Broth (see page xxiii)
2 garlic cloves, crushed
3 dried Thai or other hot chiles, split lengthwise
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 (2-inch) piece lemongrass, white part only, crushed, or zest of 1 lemon
2 teaspoons light brown sugar, or a natural sweetener
2 (13.5-ounce) cans unsweetened coconut milk
2 cups sliced mushrooms
1/4 red bell pepper, cut into slivers
8 ounces extra-firm tofu, cut into 1/2-inch dice
2 tablespoons Vegan “Fish” Sauce (page 223) or soy sauce
2 tablespoons lime juice
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
In a saucepan, combine the broth, garlic, chiles, ginger, and lemongrass, and bring to a boil. Reduce the heat to medium and simmer for 15 minutes to allow the flavors to blend. Strain the mixture through a fine sieve into a bowl. Discard the solids and return the liquid to the saucepan. Stir in the sugar, coconut milk, mushrooms, bell pepper, tofu, and vegan “fish” sauce. Simmer for 15 minutes, then add the lime juice and season to taste with salt and pepper. Ladle the soup into bowls and garnish with cilantro.
Serves 4
Green papaya salad is refreshing and loaded with flavor. It can be served as a side salad or topped with tofu for a light main course. Omit the red pepper flakes if you don’t want the heat. Vegan “fish” sauce is used in place of the native nuoc nam or nam pla.
1 large unripe papaya, peeled and shredded
1 carrot, shredded
2 scallions, minced
1/2 teaspoon hot red pepper flakes
2 tablespoons Vegan “Fish” Sauce (page 223) Juice of 2 limes
1 teaspoon light brown sugar, or a natural sweetener
Salt
2 tablespoons fresh chopped cilantro
1 small ripe tomato, cut into wedges
Combine the papaya and carrot in a bowl. Add the scallions and hot red pepper flakes. Set aside.
In a small bowl, combine the “fish” sauce, lime juice, sugar, and a pinch of salt. Stir to combine, then pour over the salad and toss until well mixed. Arrange on salad plates and garnish with the cilantro and tomato wedges.
Serves 4
If you don’t have Thai chiles, use another hot chile or substitute hot red pepper flakes to taste. If you like lots of flavor but can’t stand the heat, simply omit the chiles. Served over rice, this makes a nutritious and flavorful meal.
2 cups small broccoli florets
2 carrots, cut into 1/4-inch slices
1 pound extra-firm tofu, drained and pressed
3 tablespoons cold-pressed canola oil
1 small yellow onion, halved lengthwise and thinly sliced
2 to 3 fresh or dried Thai chiles, sliced lengthwise
1 garlic clove, minced
2 teaspoons light brown sugar, or a natural sweetener
3 tablespoons soy sauce
2 tablespoons Vegan “Fish” Sauce (page 223)
1 tablespoon water
2 tablespoons fresh Thai basil leaves or cilantro
2 tablespoons crushed roasted peanuts
Steam the broccoli and carrots over boiling water until almost tender, about 3 minutes. Cut the tofu into 1/2-inch strips and pat dry.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the tofu, in batches if needed, and stir-fry until golden brown all over, about 10 minutes. Remove the cooked tofu to a platter and set aside.
Heat the remaining oil in the same skillet over medium heat. Add the onion and chiles and cook until tender, about 5 minutes. Add the garlic, brown sugar, soy sauce, “fish” sauce, and water. Add the reserved tofu, broccoli, and carrots and cook until hot, about 5 minutes, stirring gently to coat the tofu and vegetables with the sauce. Serve sprinkled with basil and peanuts.
Serves 4
Kaprao is the name of a particularly fragrant and flavorful Thai basil also known as holy basil. If you can’t find Thai basil (available at Asian markets) you can use another type of basil or even cilantro for a tasty enough dish, but it won’t have the exact nuance of the kaprao basil. Vegetarian oyster sauce can be found in Asian markets or online. If unavailable, just add an extra tablespoon of the vegan “fish” sauce. If dried Thai chiles are unavailable, substitute 1/2 teaspoon (or more) hot red pepper flakes. Serve over freshly cooked jasmine rice.
2 tablespoons cold-pressed canola oil
1 onion, sliced
1 red bell pepper, cut into thin strips
2 garlic cloves, minced
3 dried Thai chiles, split lengthwise
1 pound extra-firm tofu, cut into 1/2-inch dice
2 tablespoons soy sauce
1 tablespoon Vegan “Fish” Sauce (page 223)
1 tablespoon vegetarian oyster sauce
1 tablespoon light brown sugar, or a natural sweetener
1/4 cup water or Vegetable Broth (see page xxiii)
1 cup Thai basil leaves, loosely packed
Heat the oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, garlic, chiles, and tofu and stir-fry until the vegetables are softened and the tofu is golden, about 5 minutes. Stir in the soy sauce, “fish” sauce, vegetarian oyster sauce, sugar, and water, stirring to coat. Stir in the basil leaves and stir-fry until wilted. Serve hot.
Serves 4
An alternate way to serve this scrumptious dish is to cut the tofu into 1-inch cubes, fry it, and serve with a bowl of Thai peanut sauce on the side for dipping.
1 tablespoon cold-pressed canola oil
1 pound extra-firm tofu, cut in 1/2-inch strips
1 tablespoon minced garlic
1/2 cup chopped scallions
1 tablespoon chopped fresh ginger
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon light brown sugar, or a natural sweetener
1 (8-ounce) can sliced bamboo shoots, drained and rinsed
1/4 cup unsalted peanuts, chopped
Spicy Peanut Sauce (page 202)
Freshly cooked rice
Heat the oil in a large skillet over medium-high heat. Add the tofu, garlic, scallions, and ginger and cook for 5 minutes. Add the soy sauce, sherry, sugar, bamboo shoots, and peanuts, and mix well. Add the peanut sauce and stir gently until well combined. Cook for 5 minutes or until hot. Serve at once over freshly cooked rice.
Serves 4
In addition to using in the preceding recipe, this also makes a good dipping sauce for spring rolls, steamed broccoli, or just about anything.
1/2 cup creamy peanut butter
1/4 cup water
3 tablespoons soy sauce
2 teaspoons light brown sugar, or a natural sweetener
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons Asian chile paste
In a small bowl or food processor, combine all the ingredients and mix until well blended. Taste to adjust seasoning. Use at once, or cover and refrigerate until needed.
Makes about 1 cup
This curry paste can be used as a base for Thai red curries as well as an addition to sauces, stir-fries, marinades, soups, and stews. Refrigerated and tightly covered, it will keep for two weeks.
8 dried red Thai or other hot red chiles
1 teaspoon whole white peppercorns
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 cup chopped onion
2 tablespoons chopped garlic
2 tablespoons thinly sliced fresh lemongrass white part only, or zest of 1 lemon
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh ginger
1 teaspoon finely grated lime zest
2 teaspoons sweet paprika
1/2 teaspoon ground nutmeg
2 tablespoons cold-pressed canola oil
Wearing rubber gloves, stem and seed the chiles and cut into 1/2-inch pieces. Soak for 20 minutes in a bowl with enough hot water to cover. Drain the chiles, reserving 1 tablespoon of the soaking liquid.
Place the peppercorns, coriander, and cumin seeds in a small skillet over medium heat, stirring until fragrant, being careful not to burn them. Cool the spices and finely grind them in a blender or an electric spice grinder.
In a food processor, puree the chiles to a paste with the reserved soaking liquid and the ground spices. Add the onion, garlic, lemongrass, cilantro, ginger, lime zest, paprika, nutmeg, and oil and process until smooth. Keep the curry paste tightly covered in the refrigerator.
Makes about 3/4 cup
This easy but non-traditional sauce was born out of a lack of time and ingredients coupled with a craving for a Thai-flavored sauce. Use it to transform stir-fried vegetables or tofu into a fragrant feast.
4 dried Thai chiles, or 2 teaspoons hot red pepper flakes
2 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1 tablespoon light brown sugar, or a natural sweetener
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons cold-pressed canola oil
1 tablespoon soy sauce
1/4 cup water
2 tablespoons fresh lime juice
1 (13.5-ounce) can unsweetened coconut milk
Cut the chiles into small pieces and place in a heatproof bowl. Cover with boiling water and soak for 15 minutes. Drain the chiles and place them in a blender or food processor. Add the garlic, ginger, curry powder, sugar, paprika, coriander, and cumin, and blend to a paste. Add the oil, soy sauce, and water and blend until smooth. Pour the mixture into a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes, stirring frequently to prevent scorching. Remove from the heat and stir in the lime juice and as much of the coconut milk as needed to make a smooth sauce. If using right away, heat until hot over low heat, stirring, or set aside to cool, then cover and refrigerate until ready to use.
Makes about 2 1/2 cups
The basic vinaigrette of Southeast Asia is perfect as a dipping sauce and for tossing with salads or cooked vegetables.
1/2 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons light brown sugar, or a natural sweetener
1 crushed dried red Thai chile, or 1/2 teaspoon hot red pepper flakes
1 large garlic clove, crushed
In a bowl, combine all the ingredients, whisking until well blended. Allow to stand 15 minutes at room temperature before serving.
Makes 1 cup
