CONTENTS 1 medium-sized zucchini, chopped into spirals ¼ cup mushrooms quartered, used Bella ¼ cup tomatoes used grape tomatoes 4 ounces [100g] firm pressed tofu 1 stalk of lemongrass, only the white part crushed 3 slices galangal 5 lemon leaves 3 teaspoons red pepper paste/sambal 2 tablespoons Vegan ‘fish’ sauce 1 Thai pepper chopped 2 cups [475 ml] vegetable broth or homemade broth 1 teaspoon coconut sugar juice of 2 lemons ½ cup [125ml] coconut milk or more for a creamier version oil for cooking salt to taste side dishes chili oil sliced red onion or shallot fried shallots chopped cilantro lime wedges
Instructions:
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