Thai Coconut Tongue of Fire Soup from the Great Vegan Bean Book

2 cups 470 ml water

1 can, 14 ounces, or 400 ml light coconut milk

3 cloves garlic, minced

1 tablespoon lemongrass paste or 3 pieces lemongrass, smashed with the flat side of a knife (or substitute 1 teaspoon other lemony herbs such as verbena or lemon balm, or 1 teaspoon lemon zest)

1 teaspoon galangal root paste or grated ginger

1 teaspoon makrut lime leaves, optional

Two 1-inch-long, 2.5-cm slices ginger

12 fresh shiitake mushrooms, sliced or minced

1 ½ cups 375 g cooked Tongue of Fire or kidney beans or 1 can (15 ounces, or 420 g), rinsed and drained

1 cup 164 g corn kernels

½ teaspoon salt

½ red bell pepper, cored, seeded, and diced

zest of ½ lime

¼ to ½ teaspoon cayenne pepper

2 tablespoons minced cilantro, plus more for serving

lime wedges, for serving

Directions at healthyslowcooking.com

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