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    Tofu tom yum soup with coconut

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    Tofu tom yum soup with coconut

    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

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes

    Serves: 4


    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. 

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