Suitable for Vegans
1 pack Oriental Tofoo
1 tbsp vegetable oil
2 lemongrass sticks/2 tsp lemongrass paste
1 red chilli
2 shallots
1 can coconut milk
200ml vegetable stock
200g sugar snap peas
1 lime - halved
Oriental Tofoo, Coconut and Lemongrass Soup
Serves 2 • Prep 10 min • Cooking
Suitable for Vegans
1 pack Oriental Tofoo
1 tbsp vegetable oil
2 lemongrass sticks/2 tsp lemongrass paste
1 red chilli
2 shallots
1 can coconut milk
200ml vegetable stock
200g sugar snap peas
1 lime - halved
1. Heat a deep saucepan and add the oil.
2. Finely chop the shallots, lemongrass and red chilli and add to the pan. Cook until softened.
3. Cut the Tofoo into cubes then add to the pan and lightly fry for about 2 mins.
4. Add the vegetable stock and coconut milk then bring to the boil.
5. Boil for about 5 mins then add the sugar snap peas and cook until warmed through – about 2 mins.
6. Serve with a squeeze of lime juice.