Coconut Soup With Tofu
photo by Jana Steinhagen
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1 bunch of soba rice noodles
- 400 ml coconut milk
- 100 g tofu
- 2 chilies, finely chopped
- 1 inch galangal, sliced
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 6 mushrooms, halved (Shitake, Oyster)
- 50 g pea aubergines
- 1 spring onion, sliced
- 1⁄2 red onion, sliced
- fresh coriander leaves (to garnish)
- 50 g red peppers, sliced
directions
- This needs to be made quickly to keep the flavours fresh.
- So start by heating the coconut milk and add the pea aubergines, mushrooms, lemongrass, galangal, Tofu and peppers.
- After about 2 minutes simmering add the chilli, spring onion, kaffir lime leaves and red onion and continue to simmer for another 2-3 minutes.
- The noodles can be added now and they will cook in the hot soup in about 2 minutes (the time it takes to get to the table and be eaten).
- Garnish with Coriander and Bon Apetit!
- By the way don't try to eat the Galangal, lemongrass and lime leaves -- pick those out and put them to a side. Those are just for flavour!
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RECIPE SUBMITTED BY
My name is Jana and I loooooove cooking and anything about food. I like to learn, research and discover as much about it as I possibly can. Now I'm signing up here to share some of my recipes.