Coconut Soup With Tofu
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
- Servings: 2
- 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
Recipe
- 1 this needs to be made quickly to keep the flavours fresh.
- 2 so start by heating the coconut milk and add the pea aubergines, mushrooms, lemongrass, galangal, tofu and peppers.
- 3 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.
- 4 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).
- 5 garnish with coriander and bon apetit!
- 6 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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