Thai Coconut  & Mushroom Soup

Serves 2-4

10 minutes preparation 10 minutes cooking

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

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.

Sarah Eve Matthews  ©2018