Hot & sour vegetable soup with tofu

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olive magazine

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Recipe by olive magazine

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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

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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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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

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Difficulty and servings

Serves 2

Preparation 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

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