Our Little farm - Notre Petite Ferme
4 à 6
|minced garlic (or 1 garlic scape, chopped)||1/2 tsp|
|lime juice (to taste)||1/2 tablespoons|
|cabbage, chopped finely||2 cups|
|red chili flakes||1/4 tsp|
|of water||5 cups|
|vegetable bouillon||3 cubes|
|lemon grass (I often use lemongrass preserved in water)||2-3 stalks|
|peeled fresh ginger or 1 tsp ground ginger||1-inch piece|
|cut in matchstick (OR another 1/2 zucchini OR 1 carrot)||1 small pattypan squash|
|cut in matchstick||1/2 zucchini|
|cut in matchstick (OR 1 kohlrabi, cubed OR a few broccoli florets)||2 rabioles|
|firm tofu, chopped in long rectangular pieces||225 g (1/2 package)|
|chopped basil (or cilantro)||2 tablespoons|
|unsweetened light coconut milk (15-ounce can)||1 3/4 cups|
|Optional add ins: sriracha|
First, put oil in a pan on medium heat. When oil is hot, add garlic and sautée quickly. Add cabbage, lime, and hot chili pepper flakes. Sautée quickly (approx. 1-2 min- you want to make sure not to cook the cabbage all the way). Set aside.
Next, in a large pot, bring the water to boil. Add the vegetable broth cubes and mix well to make sure they dissolve. Add the lemongrass stalks, and the ginger. Let is simmer about 10 minutes then add in your, pattypan, zucchini, rabiole and cabbage and simmer another 5 minutes.
Next add in your coconut milk and tofu (optional).
Add the basil. Serve with a few drops of sriracha and chopped peanuts on top (optional). You can also serve with lime on the side.
NOTE: If you don't have genovese basil or thai basil, try using cilantro instead.