Tofu Tom Yum Soup – Christine Bailey

Ingredients

• 2 stalks lemongrass
• 1tsp chopped ginger
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 800ml vegetable stock
• 2 red chilis, deseeded and chopped
• 4 Keffir lime leaves optional
• 2tsp Tom yum paste
• 2 courgettes
• 400g firm tofu, dried then cut into small cubes
• 125g sliced shiitake mushrooms
• 2 pak choy, cut into large pieces
• 100g sugar snap peas or mangetout
• 1 x 400g can chopped tomatoes
• Juice of 2 limes
• 2 tablespoons tamari soy sauce
• 1tsp vegan fish sauce, optional
• 1tbsp brown sugar or coconut sugar
• 200ml canned coconut milk