Sarah Jansala, with the help of her mom, Renoo, opened the first vegetarian Thai restaurant in Portland, Oregon, KaTi Portland. In their cookbook, Vegan Thai Kitchen, the Jansala mother–daughter duo has squeezed all of their generational and industry knowledge into one simple guide to traditional Thai food. This recipe is reprinted with permission from Vegan Thai Kitchen by Sarah Jansala and Renoo Jansala, Page Street Publishing Co. 2019. Photo credit: Toni Zernik
- 2 cups water
- 3 cups coconut milk
- 2" piece galangal, sliced into thin rounds
- 4 stalks lemongrass, sliced into 1" lengths
- 10 grape tomatoes
- 8 kaffir lime leaves
- 1 package Upton's Naturals Banana blossom, pieces sliced 1⁄4" thick
- 10 button mushrooms, halved
- 6 tablespoons soy sauce
- 2 tablespoons sugar
- 6 tablespoons fresh lime juice, plus more as needed
- 5 fresh Thai chiles, chopped, plus 2 chiles, hand-pounded, for garnish
- 1/2 cup chopped cilantro
- 1/2 lime, cut into wedges
Remove from the heat and add the soy sauce, sugar, lime juice and chiles. The flavor should be spicy and sour. If you like it more sour, add lime juice as needed.
Garnish with the cilantro, lime wedges and pounded chiles.
Notes: Don’t eat the lemongrass, galangal or lime leaves - they remain in in the soup for herbal flavor.
This soup tastes best hot because when it is cold, the coconut milk will separate and float up to the top.