Tom yum-style tempeh soup

Put 1 heaped tbsp tom yum paste into a bowl. Add the tempeh cubes to the bowl, tossing in the paste.

Put ½ tsp of the oil in a pan and set over a medium heat. Add the remaining tom yum paste and tomato purée and cook, stirring frequently, for 2-3 minutes until darkened and fragrant. Add the bone broth, sweetcorn and caster sugar and bring to a gentle simmer.

Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the tempeh for 3-4 minutes until golden. Divide the soup between bowls and scatter over the tempeh. Serve with coriander leaves scattered over and prawn crackers alongside, if you like.