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Tofu and Lemongrass Soup with Coconut Milk

Preparation Time
10 minutes

Cooking Time
45 minutes

Serves
3-4 people

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • FOR THE STOCK:
  • 1l vegetable stock
  • 2 stalks lemongrass, crushed to release aroma
  • 5cm ginger, peeled and sliced
  • 2 shallots, peeled and halved
  • 1 lime zest (save the juice)
  • 1-2 red chillis, halved, keep the seeds if you want it more heat
  • 1 star anise
  • 10 whole Lucy Bee Black Peppercorns
  • 2 garlic cloves, crushed
  • FOR THE SOUP:
  • 300ml Lucy Bee Coconut Milk
  • 280g firm tofu, cubed
  • 1 lime juice
  • 125g mushrooms, sliced (I used shiitake)
  • 2 spring onions, sliced
  • 120g baby pak choi
  • 2 tsp tamari
  • 100g edamame beans, shelled

Method

  1. FOR THE STOCK:
  2. In a saucepan add all of the stock ingredients and bring to the boil.
  3. Once it has come to the boil, reduce and bring to a simmer.
  4. Cover and cook for 30 minutes (the longer you leave it, the stronger the flavour)
  5. After 30 minutes, remove all of the ingredients, so you are just left with the stock.
  6. FOR THE SOUP:
  7. Add in the Lucy Bee Coconut Milk, tofu, mushrooms and again bring to the boil.
  8. Reduce the heat, cover, and simmer for 10 minutes.
  9. Finally, add in the pak choi, edamame beans, tamari and lime juice, and cook for 5 minutes until the pak choi has softened.
  10. Serve up, and enjoy!
  11. Note: If you want to increase the lemongrass flavour, leave it in whilst cooking the rest of the ingredients.

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