Thai Coconut  & Mushroom Soup

Serves 2-4

10 minutes preparation 10 minutes cooking

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Ingredients

• 375 ml Vegetable Stock

• 2 tbsp. Shaved galangal or ginger (use a vegetable peeler)

• ¼ Red onion

• 2 cm piece of lemon grass finely chopped (if tough remove outer layer)

• 2 tsps. Brown sugar

• 1/8 tsp. black pepper

• ½ tsp Celtic sea salt

• 375 ml Coconut Milk

• 1 small Tomato chopped

• 1 tbsp. Chili sauce or 1/3 Red chili (more if you like it hot)

• 1 tbsp. soy sauce

• 125 grams tofu cut into small cubes

• 1 ½ cups of Mushrooms finely sliced (a variety)

• 3  tbsps. lemon juice

• Chopped coriander to top

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Method

1. Bring stock, ginger, onion, lemon grass, celery, sugar, pepper and salt to boil, lower heat and simmer for 5 minutes.

2. Add coconut milk, chili, soy sauce, tofu and mushrooms; simmer for another 3 minutes.

3. Add tomato and lemon juice and simmer for 1 minute.

4. Stir through lemon juice and top with coriander and serve over rice or noodles.