Yields4 Servings

 1 tbsp coconut oil
 4 stalks lemongrass
 1 yellow onion, diced
 4 cloves of garlic, minced
 1 tbsp galangal, peeled and grated
 8 cups stock
 1 red chili peppers
 8 Kaffir lime leaves, center removed and thinly sliced
 1 cup mushrooms
 3 tomatoes, cubed
 2 lime juice
 1 tsp tamari
 1 tbsp sugar
 ¼ cup coconut milk
 3 zucchini
For garnish:
 Cilantro
 Green onions
 Lime wedges

1

Slice the thick ends off each lemongrass stalk. Use the back of your knife to pound each stalk lightly, to help release the oils. Slice each stalk into 3-4" strips.

2

Heat a large pot over medium-high heat. Once hot, add oil and lemongrass stalks. Cook for 2 minutes, stirring regularly. Once lemongrass is fragrant, add diced onion. Sauté for 3 minutes, or until onion begins to soften. Then add garlic and galangal, cooking for 2 minutes until fragrant.

3

Add vegetable stock, Thai red chili peppers, and Kaffir lime leaves. Bring to a boil. Once boiling, reduce heat to medium-low and cover with a lid. Simmer for 15 minutes. Then, use a slotted spoon to remove lemongrass from the pot and discard. While the soup boils, use a spiralizer to turn your zucchini into “noodles”.

4

Once the lemongrass is removed, add tomatoes and mushrooms to the soup. Simmer, uncovered, for approximately 5 minutes, or until the vegetables are soft. Season with ¼ cup lime juice, tamari, coconut sugar and coconut milk. Stir to mix well.

5

To serve, transfer zucchini noodles into bowls. Ladle soup on top. Garnish with cilantro, green onions, and/or lime wedges.

1 2 3 28

Ingredients

 1 tbsp coconut oil
 4 stalks lemongrass
 1 yellow onion, diced
 4 cloves of garlic, minced
 1 tbsp galangal, peeled and grated
 8 cups stock
 1 red chili peppers
 8 Kaffir lime leaves, center removed and thinly sliced
 1 cup mushrooms
 3 tomatoes, cubed
 2 lime juice
 1 tsp tamari
 1 tbsp sugar
 ¼ cup coconut milk
 3 zucchini
For garnish:
 Cilantro
 Green onions
 Lime wedges

Directions

1

Slice the thick ends off each lemongrass stalk. Use the back of your knife to pound each stalk lightly, to help release the oils. Slice each stalk into 3-4" strips.

2

Heat a large pot over medium-high heat. Once hot, add oil and lemongrass stalks. Cook for 2 minutes, stirring regularly. Once lemongrass is fragrant, add diced onion. Sauté for 3 minutes, or until onion begins to soften. Then add garlic and galangal, cooking for 2 minutes until fragrant.

3

Add vegetable stock, Thai red chili peppers, and Kaffir lime leaves. Bring to a boil. Once boiling, reduce heat to medium-low and cover with a lid. Simmer for 15 minutes. Then, use a slotted spoon to remove lemongrass from the pot and discard. While the soup boils, use a spiralizer to turn your zucchini into “noodles”.

4

Once the lemongrass is removed, add tomatoes and mushrooms to the soup. Simmer, uncovered, for approximately 5 minutes, or until the vegetables are soft. Season with ¼ cup lime juice, tamari, coconut sugar and coconut milk. Stir to mix well.

5

To serve, transfer zucchini noodles into bowls. Ladle soup on top. Garnish with cilantro, green onions, and/or lime wedges.

Halal Tom Yum Soup