Vegan tom yum soup

20 MINUTES | SERVES 2 | EASY

As well as adding wonderful spice notes, chilli and ginger are also thermogenic ingredients (they speed up metabolism). Tofu provides protein, iron, calcium and a host of minerals. Shiitake mushrooms are a good source of iron and antioxidants.

vegetable bouillon powder 1 tbsp garlic 1 clove, crushed galangal or ginger finely grated to make 1 tsp lemongrass 1 stalk, finely chopped kaffir lime leaf 1, fresh, dried or frozen red chilli 1, deseeded and finely chopped firm tofu 50g, drained and cut into 2cm cubes shiitake mushrooms 4, sliced cherry tomatoes 4 baby pak choi ½ a head, leaves separated low-fat coconut milk 100ml soft light brown sugar a pinch tamari or light soy sauce 1 tbsp lime 1, juiced

TO SERVE thai basil leaves a small handful, finely shredded coriander a small handful, roughly chopped

• Pour 500ml water into a wok and bring to the boil. Add the bouillon powder and stir to dissolve, then add the garlic, galangal, lemongrass, kaffir lime leaf and chilli. Bring to a gentle simmer and cook for 10 minutes until the broth is infused.

• Add the tofu and mushrooms, and cook for 3 minutes. Then add the tomatoes and simmer for 1-2 minutes.

• Reduce the heat to low, then add the pak choi, coconut milk, sugar, tamari and lime juice. Simmer for a minute.

• To serve, ladle the soup into 2 large bowls and garnish with the basil and coriander.

PER SERVING 131 KCALS | FAT 6.3G SATURATES 3.6G | CARBS 10.6G | SUGARS 6.3G FIBRE 3G | PROTEIN 6.3G | SALT 1.4G