Makes 2 servings
1 lemongrass stalk
1 2/3 cups coconut milk
2–3 Tablespoons Thai chili paste
juice of 2 limes
fresh coconut pieces
dash of Thai fish sauce, if you're not vegetarian or vegan
Tom kha gai is a traditional coconut and chicken soup in Thai cuisine. This vegetarian version is almost raw and stuffed with beauty-boosting vitamins and antioxidants. The most beautiful noodles are carrot noodles made with a spiralizer, but a potato peeler will also do the job. If you want, you can quickly heat the soup in a saucepan, but it should not come to a boil.
1. Peel the carrots, then, using a spiralizer, turn them into noodles or shave into thin ribbons with a potato peeler. Set aside.
2. Cut the mushrooms into decently large pieces. Pour the sesame oil and tamari into a bowl. Massage the mushrooms in the liquid and let marinate for about 15 minutes.
3. Coarsely chop the tomatoes and lemongrass, then blend with the coconut milk, chili paste, and lime juice until smooth. Season with the fish sauce and salt, if using.
4. Divide the carrots and mushrooms between 2 bowls. Pour in the soup and top with cilantro and coconut pieces.
Carbohydrates: 28 g
Protein: 9 g
Fiber: 4 g