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Tofu tom yum soup with coconut
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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
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.
Typical values per serving:
Energy |
1,233kJ 298kcals |
---|---|
Fat | 25.1g |
Saturated Fat | 17.1g |
Carbohydrate | 8.8g |
Sugars | 5.3g |
Protein | 9.1g |
Salt | 0.6g |
Fibre | 2.1g |
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