Spicy Coconut And Tofu Soup

Spicy Coconut And Tofu Soup
Serves 2
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
  1. 1 tsp olive oil
  2. 1 small onion, chopped
  3. 1-2 bird eye chilis (depending how spicy you like), deseeded and thinly sliced
  4. 2 lemongrass sticks
  5. 200 ml full fat coconut milk
  6. 400 ml boiling water
  7. 4 medium green beans
  8. 4 medium button mushrooms
  9. 4 cherry tomatoes
  10. 100g tofu
  11. 2 tbsp fish sauce
  12. juice of 1 lime
  13. fresh coriander to garnish
  1. Heat a saucepan over medium heat. Add oil, onion, chilis and a ladle of water to prevent from burning. Sweat for 2-3 minutes. No need to stir.
  2. Halve the lemongrass sticks and smash to release flavors. Add to the saucepan, along with coconut milk and water. Simmer for ~5 minutes.
  3. Cut green beans in 2-3 cm sticks and halve the mushrooms. Add to the saucepan and simmer for ~10 minutes.
  4. Halve tomatoes and cut tofu in cubes. Add to the saucepan.
  5. Add fish sauce and lime juice. Adjust the seasonings if needed. Remove from the heat.
  6. Garnish with coriander.
  1. Replace tofu with chicken. Add thinly sliced chicken fillet to the saucepan together with green beans and mushrooms.
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