Thai Tofu & Veggie Soup
Serves 4
Ingredients
2 blocks tofu
2 bok choy heads
1 red onion
5 garlic cloves
5cm ginger
1 tbsp olive oil
2 tsp fish sauce
Handful mint
Handful coriander
500ml tap water
500ml boiling water
3 organic vegetable stock cubes
1 tsp Apple cider vinegar
1 lime
1 lemon
1 tin coconut milk
300g noodles of your choice (butternut, zoodles, soba, egg, udon- I used butternut)
150g button mushrooms
300g cherry tomatoes
1 tbsp sesame seeds
30g cashews
1 spring onion
Method
Roughly chop onion, garlic, chilli, mint, coriander, grate ginger and place all in a large pot with the olive oil. Fry on a medium heat for a few minutes until the onion is soft. Remove pot from the heat and pour cold tap water on top and stir. Pour the mixture into a blender or nutri bullet and blitz until completely smooth. If the lid won’t come off directly after blending it’s because it’s too hot so leave for a while before trying to remove. Pour back into the pot and turn the heat back on. Add the the boiling water. Cook on high for a few mins with the lid of the pot on until bubbling. Add the 3 stock cubes and turn the heat back down to medium. Using a sieve, remove the froth from the top which will have any non blended ingredients. Don’t worry about making it perfect, just get as much as you can. Pour in the fish sauce, apple cider vinegar, lime juice and lemon juice, followed by the coconut milk. Leave to simmer again with the lid on for a few minutes. At this point, slice the tofu in half so you have 4 steaks. Turn a pan onto medium with a drizzle of oil and pan fry for 10 mins or until golden on each side. Remember to flip halfway! Add the noodles, mushrooms, tomatoes and leave again to simmer for a few minutes with the lid on. Finally, add the bok choy and leave for another couple of minutes. Using a ladle, spoon the sauce into bowls, use tongs for the noodles and the tofu then finally the bok choy. Sprinkle sesame seeds on the tofu. Chop up some spring onions and cashews and use for garnish.