Coconut Vegetable Soup

Ingredients

• Coconut milk250 ml
• Vegetable stock400 ml
• Mushrooms, sliced150 g
• Firm tofu, cubed150 g
• Carrot, thinly sliced100 g
• Ginger, sliced10 g
• Lime juice1 tbsp
• Soy sauce1 tbsp

Method

1. Slice carrot thinly and cut tofu into bite-size cubes; leave ginger slices large enough to remove.
2. Simmer stock with ginger and carrot for 6 minutes over medium-low heat.
3. Add coconut milk, mushrooms and tofu; simmer gently for 7 minutes until carrot is tender.
4. Remove ginger, turn off the heat and stir in lime juice and soy sauce.

Tap an ingredient or step to tick it off as you cook.