1. TOFU & MUSHROOM TOM YUM SOUP
SERVES 6 PREP 15 MINUTES COOK 10 MINUTES
$2.15 PER SERVE
1.5 litres (6 cups) water
2 large salt-reduced vegetable stock cubes
3cm piece peeled ginger, cut into matchsticks
1 clove garlic, crushed
1 tablespoon sambal oelek 2 tablespoons fish sauce
1 lemongrass stalk, pale section only, bruised, cut into 3cm lengths
300g button mushrooms, sliced
100g green beans, thinly sliced
200g firm tofu, cut into 1cm cubes 1 fresh long red chilli, sliced
1/3 cup fresh coriander leaves
Lime wedges, to serve
STEP 1 Place water and crumbled stock cubes in a large saucepan. Bring to the boil over moderately high heat. Reduce heat. Stir in ginger, garlic, sambal oelek, fish sauce and lemongrass. Simmer for 5 minutes.
STEP 2 Add mushrooms and beans to soup; simmer for 5 minutes or until tender. Stir in tofu. Ladle into serving bowls. Top with chilli and coriander. Serve with lime wedges.