Lẩu Hải Sản Chay

Lẩu Hải Sản Chay is a vibrant and aromatic Vietnamese vegan hot pot, brimming with fresh vegetables and plant-based seafood alternatives, perfect for a comforting meal. This dish captures the essence of traditional Vietnamese flavors while being entirely plant-based, making it a delightful option for everyone.

Ingredients

• Vegetable broth - 1 liter
• Coconut milk - 200 ml
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Seaweed (nori or kelp) - 3 sheets, torn into pieces
• Mushrooms (shiitake or oyster) - 200 grams, sliced
• Tofu (firm) - 200 grams, cubed
• Baby corn - 100 grams, halved
• Snow peas - 100 grams
• Carrot - 1 medium, thinly sliced
• Bok choy - 2 cups, chopped
• Rice noodles - 100 grams, cooked
• Fresh herbs (basil, cilantro, mint) - a handful each, for garnish
• Chili (fresh or dried) - to taste, for garnish

Steps

1. In a large pot, combine the vegetable broth and coconut milk, then bring to a gentle simmer over medium heat.
2. Add soy sauce, lime juice, and torn seaweed pieces to the pot, stirring to incorporate the flavors.
3. Introduce the sliced mushrooms, cubed tofu, baby corn, snow peas, and carrot to the broth, letting them cook for about 10 minutes until tender.
4. Stir in the chopped bok choy and continue to simmer for another 5 minutes until the bok choy has wilted.
5. In a serving bowl, place a portion of the cooked rice noodles.
6. Ladle the hot broth and vegetables over the noodles, ensuring a good mix of ingredients.
7. Garnish with fresh herbs and chili to taste before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in cholesterol and saturated fats, promoting heart health.

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