Vegan galangal coconut soup with wontons
In this vegan version of the famous "tom kha khiaw", the wontons are filled with mushrooms and tofu. "Tom" means soup in Thai, while "kha" is galanga and "khiaw" means wontons (ravioli). Prepare this soup and get ready to enjoy a delicacy. Serves 2. Wontons (also called Chinese ravioli): 1 teaspoon white peppercorns 1 garlic clove 1 coriander root 50 g tofu, chopped 35 g ear mushrooms, chopped 1 tablespoon mushroom sauce 1 small pinch salt 8 wonton wrappers
Pound the peppercorns, garlic and coriander root until smooth. Add tofu, mushrooms and seasoning (mushroom sauce, salt). Pound until the mixture is smooth. Then divide into 8 equal portions. Arrange a wonton wrapper in front of you. Using a brush (or your fingers), moisten the edges with water. Place a portion of filling in the center. Wrap the filling by pinching the edges (see pictures below). It is important to remove all the air from the wonton so that it doesn't open under the effect of heat during cooking. Set aside in a cool place.
500 ml vegetable stock
2 kaffir leaves, bruised
60 g galangal, sliced
1 lemongrass stalk, flattened all the way through
1 coriander root, lightly crushed
1 fresh bird's eye chilli, thinly sliced
25 g shallot, sliced
1 tablespoon soy sauce
½ teaspoon salt
1 teaspoon coconut sugar
2 tablespoons tamarind juice
250 ml coconut cream
4 cherry tomatoes, halved
3 coriander sprigs, chopped
10 g spring onions, chopped
In a saucepan, bring the vegetable stock to a boil. Add the kaffir leaves, galangal, lemongrass, coriander root, bird's eye chilli, shallot and seasoning (soy sauce, salt, sugar and tamarind). Simmer over low heat, covered, for about 10 minutes.
Remove the kaffir leaves, galangal, lemongrass and coriander root. Cook the wontons in this stock over low heat for 3 minutes. Remove them from the stock and transfer them to serving bowls.
Tip: "pinch" the edges of the wontons again before cooking to ensure that they will not open during cooking.
Add the coconut cream to the stock and stir rapidly (the soup should no longer boil). Taste to adjust the seasoning. Carefully pour over the wontons. Garnish with cherry tomatoes, coriander and spring onions.