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Ingredients
- 2 stalks of lemongrass
- 2 lime leaves
- 3 tsp coconut oil
- ½ medium chopped onions
- 1 tbsp crushed garlic
- 1 tbsp minced ginger
- 2 tsp red curry paste
- 720ml vegetable stock
- 400g canned chopped tomatoes
- 400ml NutriSoy Fresh Soya Milk Reduced Sugar
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 3 cups of sliced shiitake mushrooms
- 50g sliced cherry tomatoes
- 450g cubed tofu
- Garnish: cilantro
Preparation
- Cut and bash two lemongrass stalks and place them into a pot with 2 lime leaves.
- Add 2 tsp coconut oil along with ½ medium chopped onions, 1 tbsp crushed garlic, 1 tbsp minced ginger and 2 tsp red curry paste.
- Add 720ml vegetable stock, 400g canned chopped tomatoes and 400ml NutriSoy Fresh Soya Milk High Calcium Reduced Sugar. Bring to a boil for around 5 minutes for the flavours to infuse.
- Remove the lemongrass stalks and lime leaves.
- Add in 2 tbsp soy sauce, 2 tbsp fresh lime juice, and 3 cups sliced shiitake mushrooms. Bring back to a boil and cook for around 3 minutes.
- Turn down the heat to simmer and add in 1 tbsp coconut sugar, 50g sliced cherry tomatoes, and 450g cubed tofu. Let it simmer for another 5 minutes.
2 years ago