Thai Coconut Tongue of Fire Soup Recipe | The Great Vegan Bean Book

Ingredients

• 2 cups (470 ml) water
• 1 can (14 ounces / 400 ml) light coconut milk
• 3 cloves garlic, minced
• 1 tablespoon lemongrass paste or 3 stalks lemongrass, smashed (or substitute 1 tsp lemony herb or 1 tsp lemon zest)
• 1 teaspoon galangal paste or grated ginger
• 1 teaspoon makrut (kaffir) lime leaves, optional
• Two 1-inch (2.5 cm) slices fresh ginger
• 12 fresh shiitake mushrooms, sliced or minced
• 1 1/2 cups (375 g) cooked Tongue of Fire or kidney beans, or 1 can (15 ounces / 420 g), rinsed and drained
• 1 cup (164 g) corn kernels
• 1/2 teaspoon salt
• 1/2 red bell pepper, cored, seeded and diced
• Zest of 1/2 lime
• 1/4 to 1/2 teaspoon cayenne pepper, to taste
• 2 tablespoons minced cilantro, plus more for serving
• Lime wedges, for serving

Instructions

1. Combine the water, coconut milk, garlic, lemongrass paste, galangal or ginger, kaffir lime leaves (if using), fresh ginger slices, mushrooms, beans, corn and salt in a large saucepan or small stockpot.
2. Bring the mixture to a gentle simmer over medium heat and cook uncovered for 15 minutes to let the flavors infuse the broth.
3. Stir in the red pepper, lime zest and cayenne. Continue cooking until the vegetables are tender but still have some bite, about 15 more minutes.
4. Stir in the minced cilantro, taste the soup and adjust salt or cayenne as needed.
5. Ladle into bowls and serve with lime wedges and extra cilantro for garnish.