Thai Coconut Vegetable Soup

What's inside

Ingredients

• Coconut milk 150 ml
• Firm tofu 80 g
• Button mushrooms 60 g
• Baby corn 50 g
• Lemongrass 1 stalk
• Kaffir lime leaves 3 leaves
• Lime 1/2 piece

⚠️ Allergens: soy

How we cook it

The method

1. 1

   Infuse the broth

   ⏱ 6 min

   Simmer stock with bruised lemongrass and lime leaves.

2. 2

   Add the body

   ⏱ 7 min

   Add coconut milk, mushrooms, corn and tofu.

3. 3

   Season the balance

   ⏱ 1 min

   Salt, a touch of sugar, generous lime.

4. 4

   Serve fragrant

   ⏱ 1 min

   Coriander over; steam rising.