HOT AND SOUR MUSHROOM AND COCONUT SOUP (VEGAN)
Hot And Sour Mushroom And Coconut Soup (Vegan)
Serve: 1-2
Ingredients:
200ml Thai coconut milk
200ml Water
100 gram Tofu (optional) – cubed
70 gram Shitake mushroom – trimmed
½ Small red onion
2 tbs Coconut oil
1 tbs Chilli flakes
1 tbs Lime juice
1 tbs Lemon grass puree
1-2 tsp Sugar
1 tsp Light soya sauce
2/3 tsp Chopped red chilli
1/2 tsp Ginger puree/paste
1 Vegetable stock cube
3 Kaffir lime leaf
2 Cherry tomato
2-3 Coriander leaves (optional)
1 pinch Salt and pepper
Method
-Use a kitchen towel to absorb the excess water from the tofu. Season with salt and pepper. Then fry the tofu cubes with 1 tablespoon of coconut oil in a non-stick pan, until it turns a golden brown colour. Transfer the tofu cubes on to a piece of kitchen paper and set aside.
-Use the same pan to fry the chilli flakes with the rest of the coconut oil for approx 5 minutes and set aside.
– Put the water, onion, kaffir lime leaf, lemongrass puree, cherry tomato and ginger puree into the saucepan. Bring it to a boil.
-Add the coconut milk, chilli, stock cube, sugar, soya sauce and shitake mushroom into the same pan. Gently boil and stir occasionally until the mushroom is cooked.
-Add the tofu, lime juice and a pinch of salt. Simmer for a further 5 minutes.
– Drizzle 1/2 teaspoon of chilli oil, garnish with coriander and serve immediately.
Tips:
-I used shitake mushroom but chestnut mushroom is just as good to make this lovely hot and sour mushroom and coconut soup (vegan).
-You really need good quality Thai coconut milk please, click this link and see why Thai Kitchen Staple.
