Hot & sour vegetable soup with tofu

Recipe uploaded by

olive magazine

0 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Bring the vegetable stock to a boil with the curry paste, lemon grass and chilli, add the sweet potato and cook for 5 minutes. Then add the shallots, mushrooms and tofu and cook for 3 minutes. Add the cherry tomatoes and cook for a further 2 minutes. Stir in the lime juice and coriander.

Per serving

164 kcalories, protein 9.9g, carbohydrate 22.3g, fat 4.5 g, saturated fat 0.6g, fibre 3.1g, salt 1.45 g

http://www.bbcgoodfood.com/recipes/3986/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• vegetable stock fresh, cube or concentrate, made up to 750ml
• 1-2 tsp of any sort of Thai curry paste
• 1 stick of lemon grass , bashed to bruise it
• 1 lightly bashed bird's-eye chilli
• 1 small sweet potato , peeled and cubed
• 2 shallots , peeled and quartered
• 8 button mushrooms
• 1 block of firm tofu , cubed
• 8 cherry tomatoes
• 1 lime , juiced
• a handful of coriander

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Vegetarian

Ingredients

• vegetable stock fresh, cube or concentrate, made up to 750ml
• 1-2 tsp of any sort of Thai curry paste
• 1 stick of lemon grass , bashed to bruise it
• 1 lightly bashed bird's-eye chilli
• 1 small sweet potato , peeled and cubed
• 2 shallots , peeled and quartered
• 8 button mushrooms
• 1 block of firm tofu , cubed
• 8 cherry tomatoes
• 1 lime , juiced
• a handful of coriander

Per serving

164 kcalories, protein 9.9g, carbohydrate 22.3g, fat 4.5 g, saturated fat 0.6g, fibre 3.1g, salt 1.45 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.