Hot & sour vegetable soup with tofu

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• Debz666

  29 September 2009

  Debz666 rated and commented on this recipe

  

  Very easy to make. Everyone enjoyed it. Will be making this again soon

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• Sukebind

  18 June 2011

  Sukebind rated and commented on this recipe

  

  Lovely. I have also done it without the tofu and liquidised it.

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• MeggieLiz

  30 March 2012

  MeggieLiz rated and commented on this recipe

  

  Very easy to make and absolutley lovely!I'd make it again. :D

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Ingredients

• vegetable stock fresh, cube or concentrate, made up to 750ml
• 1-2 tsp of any sort of Thai curry paste
• 1 stick of lemongrass , 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 mins

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 lemongrass , 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

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