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COCONUT, LEMONGRASS AND WILD RICE THAI SOUP

January 07, 2019

 

This is a real winter warmer in every way, packed with spices and flavours to heat you up in every way! It’s a great way for using up leftover rice and vegetables – you can swap the beans and Tenderstem for anything else -peppers, baby corn, pak choi, mange tout. It’s accidentally vegan but one that you will make over and over again. Perfect for Veganuary and plant-based.

Ingredients (serves 2 for a main meal or 4 people for a starter)

200g extra firm tofu, drained and cut into 1cm cubes

30ml sweet soy sauce or 30 ml tamari or soy sauce + 1 tbsp agave or honey

2 tbsp olive or coconut oil

1 large shallot, peeled and sliced

1tsp turmeric

1 tsp Thai red curry paste

3 Kaffir lime leave, finely sliced

5 spring onions, sliced finely and separated into whites and greens

2 cloves of garlic, minced

4cm piece of ginger, peeled and finely diced

1 large stalk lemongrass, cut into half

400ml full fat coconut milk

800ml vegetable stock

zest and juice of 1 lime

100g Tenderstem or broccoli, chopped

100g green beans, topped and tailed and cut in half

15g coriander, roughly chopped

1 tbsp tamari or soy sauce

15 Thai basil, leaves only

1 red chilli, finely chopped

250g cooked wild rice

50g peanuts, toasted and crushed

 

  1. Marinate the tofu in the sweet soy or mix of soy sauce and honey or agave. Leave for 15 minutes.
  2. Heat 1 tbsp olive oil in a large saucepan over a medium heat and add the sliced shallot and saute for 2 minutes.
  3. Add the ginger and saute for another 2minutes.
  4. Add the turmeric, whites of the spring onions and garlic and saute for 2 minutes.
  5. Add the kaffir lime leave and lemongrass and saute for 1 minute.
  6. Add the coconut milk and vegetable stock and bring to the boil and then simmer for 15 minutes.
  7. Heat a non stick frying pan and add the remaining olive oil. When hot, add the marinated tofu and cooked until crispy on each side – will require about 4 minutes on each side and frequent turning
  8. Add the vegetables and soy sauce or tamari and simmer for another 4 minutes until cooked but al dente.
  9. Add the cooked rice, zest and juice of 1 lime and coriander and warm through until hot. Season.
  10. Serve in large bowls topped with the cooked tofu, greens of spring onions, crushed peanuts and red chilli. Squeeze in more lime juice if required.




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