Tom Kha Gai (vegan, vegetarian, gluten-free)
SPROUTS AND SEEDLINGS – TASTY VITAMIN BOMBS IN THE KITCHEN
Sprouts are young seedlings that can be quickly grown from seeds under optimal conditions. They are real vitamin bombs and contain important vitamins and minerals. They are also rich in fiber, polyunsaturated fatty acids and phytochemicals. Phytochemicals are responsible for a variety of health benefits. They have a positive effect on the immune system, regulate the cholesterol level, have anti-inflammatory effects and lower blood sugar levels.
Check out the recipe for my Tom Kha Gai soup with two different types of sprouts.
Tom Kha Gai – vegan, gluten-free
Print recipe
| Portionen | 2 |
| Zubereitungszeit | 20 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
Zutaten
- 150g zucchini
- 125g brown mushrooms
- 1 clove of garlic
- 1 red chili pepper
- 15 cm lemongrass
- 10g ginger
- 1 tablespoon canola oil
- 200ml coconut milk
- 300ml vegetable stock
- 2 kaffir lime leaves
- 1 handful mung bean sprouts
- 2-3 tablespoons tbsp soy sauce
- 2 tablespoons lime juice
- pepper
- 1/2 teaspoon black sesame seeds
- 1 handful of pea sprouts
Hinweis
Nutrition facts per serving:
324kcal; 7,5g protein; 28,7g fat; 7,4g carbohydrates; 2,7g dietary fiber
Zubereitung
| Schritt 1 | Cut zucchini in half and then cut into thin slices together with the mushrooms. Peel and finely chop garlic. Remove seeds from chili pepper and chop finely. Also finely chop the lemongrass and ginger. Heat canola oil in a pot. |
| Schritt 2 | Sauté garlic, chili pepper, lemongrass and ginger in it for 1 minute. Add zucchini and mushrooms and sauté for 2 more minutes. |
| Schritt 3 | Pour in coconut milk and vegetable stock. Add kaffir lime leaves and simmer at medium heat for 5 minutes. Add mung bean sprouts 1 minute before end of cooking time and season with soy sauce, lime juice and pepper. Serve soup garnished with black sesame seeds and pea sprouts. |
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