Coconut Lemongrass Tofu Soup

• Tofu(400 g)
• Rice Noodles(200 g)
• Coconut milk(400 ml)
• Vegetable Broth(800 ml)
• Lemongrass(2)
• Ginger(1 tbsp)
• Garlic(3 cloves)
• Mushroom(250 g)
• Bok Choy(2)
• Spinach(100 g)
• Lime(2)
• Soy sauce(2 tbsp)
• Fish sauce(1 tbsp)optional
• Brown sugar(2 tsp)
• Rapeseed Oil(1 tbsp)
• Coriander(15 g)
• Chili flakes(½ tsp)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Press {Tofu} dry, then cut into bite-size pieces. Trim and slice the {Mushroom}, halve the {Bok Choy}, finely chop the {Garlic}, grate the {Ginger}, bruise the {Lemongrass}, and roughly chop the {Fresh cilantro}.

   ~14 min

2. 2

   Heat {Vegetable oil} in a large pot over medium heat. Add the tofu and cook until lightly golden in spots, 5 minutes. Stir in the {Garlic}, {Ginger}, and {Lemongrass} for 1 minute until fragrant.

   ~6 min

3. 3

   Pour in the {Vegetable Broth} and {Coconut milk}, then add the {Soy sauce}, optional {Fish sauce}, {Brown sugar}, {Salt}, and {Black pepper}. Bring to a gentle boil, then add the {Mushroom}.

   ~4 min

4. 4

   Add the {Rice Noodles} and simmer for 6 minutes, stirring once or twice so they soften evenly. In the last 2 minutes, add the {Bok Choy} and {Spinach} so the greens wilt into the broth.

   ~6 min

5. 5

   Turn off the heat. Remove the lemongrass stalks, then squeeze in the juice of {Lime}. Taste and adjust with a little more soy sauce or salt if needed.

   ~1 min

6. 6

   Ladle the soup into bowls and finish with {Fresh cilantro} and optional {Chili flakes} scattered over the top.

   ~1 min