Ingredients:
8-10 Vincent super vegetable balls
Broth
One 13 1/2-ounce can unsweetened coconut milk
2 cups vegetable stock or low-sodium broth
1 tsp Asafaetida Powder
1/4 cup thinly sliced peeled fresh ginger
2 fresh red chilis, thinly sliced, plus extra for serving (see Note)
Finely grated zest and juice of 1/2 lime
1 tablespoon vegan fish sauce
1 teaspoon ground turmeric
1/2 teaspoon granulated sugar
Kosher salt
A few handfuls of baby spinach
TO SERVE
Roughly chopped fresh mint and cilantro leaves
Additional lime wedges
Steamed jasmine rice (I estimate about 1/4 cup cooked per serving)
Make the broth:
In a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, chiles (to taste), lime zest and juice, vegan fish sauce, turmeric, Asafaetida powder and sugar. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Simmer 10 minutes, until the flavors are infused into the broth. You can leave everything in, but I like to remove everything with a skimmer for a smooth broth. Season to taste, if needed, with salt.
Add the vegan balls to the broth, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes. Add spinach and cook just to wilt. Season the broth with more sugar, salt and lime juice if necessary. Serve with herbs, additional chilis, lime wedges, and rice.
Reference: vegan Asian food
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