Hot And Sour Mushroom And Coconut Soup (Vegan)
200 ml Thai coconut milk
200 ml Water
100 gram Tofu (optional) cut in cubed
70 gram Shitake mushroom trimmed
½ Small red onion
2tbs Coconut oil
1tbs Chilli flake
1tbs Lime juice
1tbs Lemon grass puree
1tsp Light soya sauce
2/3tsp Chopped red chilli
1/2tsp Ginger puree/paste
1 Vegetable stock cube
3 Kaffir lime leaf
2 Cherry tomato
2-3 Coriander leaf (optional)
1 pinch Salt and pepper
-Use the 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 the non-stick pan, until it’s turns golden brown in colour. Transfer the tofu cubes on to a piece of kitchen paper and set a side.
-Use the same pan to fry the chilli flakes with the rest of the coconut oil for approx. 5 minutes and set a side.
– Put the water, onion, kaffir lime leaf, lemongrass puree, cherry tomato and ginger puree into the saucepan. Bring it to 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 further 5 minutes.
– Drizzle 1/2 teaspoon of chilli oil and garnish with coriander and serve immediately.
-I used Shitake mushroom but Chestnut mushroom is just as good to make this lovely Hot and sour mushroom and coconut soup (Vegan).
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