Easily turn. this delicious Thai Gazpacho into a vegan/vegetarian version by swapping out the fish sauce for vegan fish sauce or soy sauce and omitting the shrimp garnish!
*I didn’t have fresh lemon grass available so I used the “paste” that comes in a tube, readily found in the produce section of the supermarket. I’m sure you could use fresh lemon grass if you prefer.
I use Thai palm sugar like this that I got from Amazon. If you don’t have it you can substitute with brown sugar or perhaps granulated coconut sugar, although I didn’t try it with that.