INGREDIENTS
- 1 medium-sized zucchini spiralized
- ¼ cup mushrooms quartered, used Bella
- ¼ cup tomatoes used grape tomatoes
- 4 oz [100g] firm tofu pressed
- 1 stalk lemongrass, white part only pounded
- 3 slices galangal
- 5 lime leaves
- 3 teaspoons red chili paste/sambal
- 2 tablespoons Vegan ‘fish’ sauce
- 1 Thai chili chopped
- 2 cups [475ml] vegetable broth or homemade stock
- 1 teaspoon coconut sugar
- juice from 2 limes
- ½ cup [125ml] coconut milk or more for a creamier version
- oil for cooking
- salt to taste
Garnishes
- chili oil
- sliced red onions or shallots
- fried shallots
- chopped cilantro
- lime wedges
