Thai Coconut & Mushroom Soup

Serves 2-4
10 minutes preparation 10 minutes cooking
Ingredients
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375 ml Vegetable Stock
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2 tbsp. Shaved galangal or ginger (use a vegetable peeler)
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¼ Red onion
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2 cm piece of lemon grass finely chopped (if tough remove outer layer)
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2 tsps. Brown sugar
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1/8 tsp. black pepper
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½ tsp Celtic sea salt
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375 ml Coconut Milk
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1 small Tomato chopped
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1 tbsp. Chili sauce or 1/3 Red chili (more if you like it hot)
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1 tbsp. soy sauce
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125 grams tofu cut into small cubes
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1 ½ cups of Mushrooms finely sliced (a variety)
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3 tbsps. lemon juice
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Chopped coriander to top
Method
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Bring stock, ginger, onion, lemon grass, celery, sugar, pepper and salt to boil, lower heat and simmer for 5 minutes.
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Add coconut milk, chili, soy sauce, tofu and mushrooms; simmer for another 3 minutes.
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Add tomato and lemon juice and simmer for 1 minute.
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Stir through lemon juice and top with coriander and serve over rice or noodles.