Save to your scrapbook
Tofu tom yum soup with coconut
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A classic hot and sour soup found all over Thailand. It’s normally served as a clear broth but the coconut milk helps round off the hot chilli flavours in this recipe
1 tbsp oil
3 shallots, finely chopped
200g chestnut mushrooms
2 tbsp frozen Cooks’ Ingredients Spicy Thai Mix
1 red Thai chilli, deseeded and roughly chopped
2 tsp tomato purée
Zest and juice of 1 lime
200ml vegetable stock
400ml can coconut milk
3 tomatoes, roughly chopped
349g pack Blue Dragon Extra Firm Silken Style Tofu, diced
2 tbsp chopped coriander
1. Heat the oil in a large saucepan and fry the shallots for 2-3 minutes, then add the mushrooms and cook for 1-2 minutes.
2. Meanwhile, place the Thai mix, chilli, tomato purée and lime zest in a small food processor and blitz to a smooth paste and add to the pan. Cook for 1 minute.
3. Stir in the stock, coconut milk and tomatoes, cover and simmer for 5 minutes. Add the tofu and lime juice and cook for 1 minute to heat through.
4. Serve sprinkled with coriander.
Typical values per serving: