1. TOFU & MUSH­ROOM TOM YUM SOUP

Homes+ (Australia) - - LOW-FAT THAI -

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.

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