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Veggie Recipe

Name: DAEK THAIs Veggie Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups vegetable broth (low-sodium); 1 cups coconut milk (full-fat); 2 stalks lemongrass stalks; 1 inch galangal (or fresh ginger if unavailable), sliced; 4 leaves kaffir lime leaves; 2 tbs thai red curry paste; 2 tbs soy sauce (or tamari); 3 tbs lime juice (fresh); 1 tsp brown sugar; 1.5 cups shiitake mushrooms, sliced (or mixed mushrooms); 2 heads baby bok choy, halved (or napa cabbage); 1 cup carrot, julienned; 0.5 cup red bell pepper, thinly sliced; 1 cup snap peas or sugar snap peas; 8 oz firm tofu, cubed (optional); 6 oz rice noodles (thin/medium), soaked or cooked; 0.25 cups fresh cilantro, chopped; 0.25 cups fresh Thai basil leaves; 3 stalks scallions, thinly sliced; 1 piece fresh red chile (bird's eye or serrano), thinly sliced; 4 wedges lime wedges; 1 tbs neutral oil (vegetable or canola); 2 cloves garlic, minced; 0.5 tsp kosher salt; 0.25 tsp ground black pepper; 0.5 tsp toasted sesame oil (optional drizzle); 2 tbs crushed peanuts (optional)

Inspired by DAEK THAI

Time35m

Serves4

Make Veggie Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Base

6 cups vegetable broth (low-sodium)

1 cups coconut milk (full-fat)

2 stalks lemongrass stalks

1 inch galangal (or fresh ginger if unavailable), sliced

4 leaves kaffir lime leaves

2 tbs thai red curry paste

2 tbs soy sauce (or tamari)

3 tbs lime juice (fresh)

1 tsp Brown sugar

Vegetables & Toppings

1 1/2 cups shiitake mushrooms, sliced (or mixed mushrooms)

2 heads baby bok choy, halved (or napa cabbage)

1 cup carrot, julienned

1/2 cup red bell pepper, thinly sliced

1 cup snap peas or sugar snap peas

8 oz firm tofu, cubed (optional)

6 oz rice noodles (thin/medium), soaked or cooked

1/4 cups Fresh cilantro, chopped

1/4 cups fresh Thai basil leaves

3 stalks scallions, thinly sliced

1 piece fresh red chile (bird's eye or serrano), thinly sliced

4 wedges Lime wedges

Finishing & Seasoning

1 tbs neutral oil (vegetable or canola)

2 cloves Garlic, minced

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/2 tsp toasted sesame oil (optional drizzle)

2 tbs crushed peanuts (optional)

Method

Broth & Base

Prep aromatics

Bruise lemongrass stalks by hitting them with the back of a knife and slice into 2–3 pieces each. Slice galangal (or ginger) thinly. Rinse kaffir lime leaves and stack them for easy removal later.

In a large saucepan or medium stockpot, heat 1 tablespoon neutral oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the thai red curry paste and stir 1 minute to bloom the flavors into the oil and garlic.

Pour in the vegetable broth and add bruised lemongrass, sliced galangal/ginger, and kaffir lime leaves. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12 minutes to infuse the broth.

Stir in coconut milk, soy sauce, brown sugar, and lime juice. Taste and adjust: add more soy for saltiness, more lime for brightness, or a pinch of sugar if too acidic. Keep the broth at a gentle simmer while you prepare vegetables.

Vegetables & Noodles

If using rice noodles that require soaking: place them in warm water for 10–12 minutes until pliable, then drain. If using noodles that cook in boiling water, cook according to package instructions, drain, rinse briefly with warm water, and set aside.

Add firmer vegetables first: stir in sliced shiitake mushrooms and carrot julienne to the simmering broth. Simmer 3–4 minutes.

Add baby bok choy halves, snap peas, and red bell pepper. Continue simmering 2–3 minutes until bok choy is tender-crisp and snap peas are bright green.

If using tofu, gently add cubed tofu now and warm through for 1–2 minutes so it absorbs some broth flavor without breaking apart.

Taste the soup and adjust seasoning with kosher salt and black pepper. If the soup seems too rich, add up to 1/2 cup additional broth or water and re-check seasoning.

Add the prepared rice noodles to the pot (or divide them among bowls and ladle broth and vegetables on top). Heat 30–60 seconds just to warm the noodles through without overcooking.

Finishing & Serving

Ladle the soup into bowls, making sure each bowl gets a balance of broth, vegetables, noodles, and tofu (if used).

Top each bowl with chopped cilantro, Thai basil leaves, sliced scallions, thinly sliced fresh red chile, and a sprinkle of crushed peanuts if using.

Finish with a small drizzle (about 1/8–1/4 tsp) of toasted sesame oil per bowl for aroma, and serve lime wedges on the side for extra acidity.

Serve immediately while hot. Encourage diners to squeeze lime and stir in herbs to taste.