Vegan Sinigang Ala Tom Yum Recipe

INGREDIENTS

3 cup water
3 tomato, quartered
1 medium size onion, sliced
¼ cup calamansi juice or 2 freshly squeezed lime or lemon juice
4 slices galangal or baby ginger
2 lemongrass, chopped
3 kaffir lime leaves, torn
3 red chillies, sliced
2 green finger pepper (long green peppers)
1 vegetable broth cubes
1 big packet oyster mushrooms or dried shiitake mushrooms or any mushrooms
1 cup labanos (white radish, daikon), sliced diagonally
1 bunch pechay (Chinese cabbage) or bok choy
2 Tbsp vegan fish sauce
1 Tbsp brown sugar
1 cup talbos ng kamote (sweet potato tops)
3 Tbsp coconut oil 

DIRECTIONS

1. Boil the water in a pot.
2. Add the tomatoes, onion, calamansi juice or lime or lemon juice, galangal, lemongrass, kaffir lime leaves, chillies, vegetable broth cubes and mushrooms and bring back to boil.
3. Add labanos (white radish, daikon), simmer, then add pechay.
4. Season with vegan fish sauce and brown sugar. Simmer for 3 minutes. Add talbos ng kamote (sweet potato tops) and coconut oil. Stir. Your meatless sinigang ala tom yum is ready to enjoy!
5. Garnish coriander
6. Serve with steamed rice and vegan fish sauce, sliced chillies and lime or lemon or calamansi juice or soy sauce, sliced chillies and lime or lemon or calamansi juice condiments.

Source : Vegan Pinoy

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