Photo by Einladung_zum_Essen on Pixabay
Thai-Inspired Coconut Vegetable Soup with Tofu
Thai-inspired tofu coconut soup simmered with ginger, garlic, red chilli, vegetables, and lime, finished with fish sauce and coriander.
- 150 g firm tofu
- 200 ml coconut milk
- 250 ml vegetable stock
- 80 g red bell pepper
- 100 g button mushrooms
- 80 g pak choi
- 15 g fresh ginger
- 2 whole garlic clove
- ½ whole lime
- 2 tsp fish sauce
- 15 g fresh coriander
- 1 whole red chilli
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Press tofu between paper towels for 5 minutes to remove excess moisture, then cut into 2cm cubes.
- Step 2
Peel and finely mince 15g fresh ginger and 2 garlic cloves.
- Step 3
Slice red bell pepper into strips, quarter mushrooms, chop pak choi into 3cm pieces, slice red chilli thinly.
- Step 4
Heat a medium saucepan over medium heat. Add minced ginger and garlic, stir constantly for 1 minute until fragrant.
- Step 5
Pour in 200ml coconut milk and 250ml vegetable stock, bring to a gentle simmer.
- Step 6
Add tofu cubes, red bell pepper, and mushrooms. Simmer for 8 minutes.
- Step 7
Add pak choi and simmer for a further 3 minutes until just tender.
- Step 8
Stir in 10ml fish sauce and juice of 0.5 lime.
- Step 9
Taste and adjust seasoning with more fish sauce or lime juice as needed.
- Step 10
Pour into a bowl, garnish with fresh coriander and sliced red chilli, and serve hot.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
