“Delightful Cambodian Vegan Brunch: Exotic Amok Soup with Coconut Rice”

Allergens

Soy (from tofu)

Ingredients

• 1 lb extra firm tofu, cubed
• 2 cups spinach, chopped
• 2 cups bell peppers, diced
• 1 cup coconut milk
• 1/4 cup red curry paste
• 1/4 cup lemongrass, thinly sliced
• 1/4 cup lime juice
• 2 cups jasmine rice, rinsed
• 1.5 cups coconut milk (for rice)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In a large pot, combine the rinsed jasmine rice with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce heat to low, cover, and cook for about 18 minutes or until the rice is tender and has absorbed all the water.
2. In the meantime, prepare your Amok soup. In a large pan over medium heat, add 1 cup of coconut milk, lemongrass, and red curry paste. Stir well to combine and let it simmer for about 5 minutes.
3. Add cubed tofu, bell peppers, and spinach to the sauce, stirring occasionally until the vegetables are tender. Season with salt and pepper to taste. Remove from heat and set aside.
4. Once the rice is cooked, gently fold in the remaining coconut milk into it for an added aromatic touch.
5. To plate your dish, use a shallow bowl for the Amok soup and place a generous portion of the fluffy coconut rice on one side or in a separate small dish alongside. Drizzle some lime juice over the Amok soup to enhance its flavors and add fresh cilantro for an aromatic garnish.

Chef’s Insight

The combination of Amok soup and coconut rice provides a perfect balance of flavors and textures that will satisfy your palate and take you on a culinary journey to Cambodia.

Notes

Feel free to adjust the spiciness of your dish by increasing or decreasing the amount of red curry paste used.