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Tom Yum Soup with Daikon Rice (Raw, Vegan)

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Ingredients

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Soup

  • 1 T Galanga, diced
  • 1 T Lemongrass, diced
  • 1 T Kaffir lime leaf, diced
  • 1 cup Tomato, diced
  • 1 tsp Red Thai Chili
  • 2 T Red Onion
  • 6 T Lime Juice
  • 2 T Nama shoyu
  • 1 T Gochujang sauce (Note: You can usually find this at Asian grocery stores)
  • 1/3 Cup Water

Garnish

  • 2 cups Marinated Mushrooms (slice mushrooms, massage with Braggs amino acids, a dash of olive or coconut oil, and lime juice; let sit for 5–10 minutes)
  • 1 cup Young Thai Coconut Meat, cut into strips
  • 1 cup Tomato, cut into quarters
  • 1 cup Coriander (Cilantro)

Daikon Rice:

  • ½ Cup Macadamia Nuts
  • ¼ Cup Cashews
  • 2 Cup Daikon Radish
  • 2 Garlic Cloves
  • 1 tsp Sea Salt

Instructions

Tom Yum Soup:

  1. Add all soup ingredients (except for the water and garnish) into a high-speed blender and blend until smooth
  2. Pour into bowls and serve with marinated mushrooms, coconut meat, tomato, and fresh coriander

For the Daikon Rice:

  1. Pulse macadamia nuts, cashews, and garlic until fine. Add daikon and salt and pulse until ‘rice’ consistency.

Notes

  1.  Store in an air-tight container for up to 6-7 days in the fridge.

Keywords: tom yum soup, vegan, healthy recipes, entrees, daikon rice, macadamia rice,

Find it online: https://life-in-bloom.com/tom-yum-soup/