Tofu and Lemongrass Soup with Coconut Milk – Lucy Bee

Ingredients

• FOR THE STOCK:
• 1l vegetable stock
• 2 stalks lemongrass, crushed to release the aroma
• 5cm ginger, peeled and sliced
• 2 shallots, peeled and halved
• 1 lime zest (save the juice)
• 1-2 red chillis, halved, keep the seeds if you want it more heat
• 1 star anise
• 10 whole Black Peppercorns
• 2 garlic cloves, crushed
• FOR THE SOUP:
• 400ml Coconut Milk
• 280g firm tofu, cubed
• 1 lime juice
• 125g mushrooms, sliced (I used shiitake)
• 2 spring onions, sliced
• 120g baby pak choi
• 2 tsp tamari
• 100g edamame beans, shelled