Tofu and Lemongrass Soup with Coconut Milk
Preparation Time: 10 minutes Cooking Time: 45 minutes Serves: 3-4 people Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetari
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Microplane
- Citrus press
- Slotted spoon
- Ladle
- Serving bowl
- Peeler
- Spoon
Ingredients
- 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
- 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
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