This meal had a lot of prep work but ended up working out fairly well, and was something relatively unique compared to my usual meals.
The focaccia was definitely the easier of the two parts. For the focaccia just roll out a pre-made pizza dough ball in to a crust.
In a food processor combine 2/3 cup of peanuts 2 cups Thai basil leaves, 2 Tbsp garlic, 1 tsp chili paste, 1 tsp salt, and 1/2 cup peanut oil.
Spread this out on top of the dough and cook at 400 for 25 minutes.
Now the soup was a bit more difficult.
- peanut oil
- 4 cups white mushrooms, sliced
- 3-4 cups veggie stock
- 1 Tbsp ground ginger
- 2 TBsp soy sauce
- 2 Tbsp brown sugar
- 1 tsp chili paste
- 2 cans coconut milk
- 2 packages of pre-sliced and fried tofu (often found at your local Asian food store)
- 1 tsp lemon pepper
- 2 TBsp lemon juice
- 1 TBsp dried cilantro
Fry the mushrooms in the peanut oil until brown in a large sauce pan. Then add in the stock, ginger, soy sauce, chili paste, and sugar. Bring to a boil then reduce to simmer.
Add all other ingredients and simmer for another 4-5 minutes.
Serve with the focaccia on the side, a very flavorful asian meal!