Tofu Tom Yum Soup with Coconut
A classic hot and sour soup found all over Thailand. It’s normally served as a clear broth but the coconut milk helps round off the hot chilli flavours in this recipe.
Ingredients:1 tbsp oil 3 shallots, finely chopped 200g chestnut mushrooms 2 tbsp frozen Cooks’ Ingredients Spicy Thai Mix 1 red Thai chilli, deseeded and roughly chopped 2 tsp tomato purée Zest and juice of 1 lime 200ml vegetable stock 400ml can coconut milk 3 tomatoes, roughly chopped 349g pack Blue Dragon Extra Firm Silken Style Tofu, diced 2 tbsp chopped coriander
- Heat the oil in a large saucepan and fry the shallots for 2-3 minutes, then add the mushrooms and cook for 1-2 minutes.
- Meanwhile, place the Thai mix, chilli, tomato purée and lime zest in a small food processor and blitz to a smooth paste and add to the pan. Cook for 1 minute.
- Stir in the stock, coconut milk and tomatoes, cover and simmer for 5 minutes. Add the tofu and lime juice and cook for 1 minute to heat through.
- Serve sprinkled with coriander.