Lemongrass Basil Soy Chunk Lettuce Cups Recipe

About this recipe

Bright lemongrass, lime, and basil lift a warm soy-chunk filling with mushrooms and cauliflower rice. Crisp lettuce cups keep the lunch light, while coconut adds a creamy Thai finish that feels satisfying without being heavy.

Ingredients

• - Dry Red Chillies
• 1 kg Rice
• 1 pack Mushrooms Button
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• 250g Green Chilli
• - Grated Coconut
• 200 ml Mustard Oil
• 90 g Dark Soy Sauce
• - Juice - Pineapple
• 100 g Coriander Leaves
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Soak the soy chunks in 200 ml hot water for 8 minutes, then squeeze them dry and chop them roughly.
2. 2. Mix the soy sauce, lime juice, and salt in a small bowl so the finishing sauce is ready before cooking.
3. 3. Heat the oil in a wide pan, then fry the garlic, ginger, lemongrass, chili, and onion until fragrant.
4. 4. Add the mushrooms and cauliflower rice, then stir-fry on high heat until the vegetables look dry and lightly browned.
5. 5. Stir in the chopped soy chunks and grated coconut, then toss well so the filling turns glossy and aromatic.
6. 6. Pour in the lime-soy mixture and cook for another minute so the Thai flavors soak into every bite.
7. 7. Fold in the lettuce and basil at the very end, cooking only briefly so they stay bright and fresh.
8. 8. Spoon the mixture into lettuce cups or shallow bowls and serve immediately while the aromatics are hot.