Thai-style mushroom & tofu broth

Name: Thai-style mushroom & tofu broth
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: olive oil; 450g basmati rice; 800ml organic vegetable stock; 1 x 400g tin of light coconut milk; 4 teaspoons tamarind paste; 4 sticks of lemongrass; 15g palm sugar; 1–2 fresh red chillies; 4cm piece of ginger; 200g mixed mushrooms; 300g firm tofu; 6 spring onions; ½ a bunch of fresh coriander (15g); low-salt soy sauce; 1 lime

Hot, sour, salty & sweet liquor, fluffy crispy rice cake

Vegetarian Vegan Dairy-free

25 mins

Not Too Tricky

serves 6

About the recipe

Veg, p28

nutrition per serving

Calories

19%

Fat

13%

Saturates

22%

Sugars

Salt

Protein

25%

Carbs

25%

Fibre

of an adult’s reference intake

Recipe From

Veg

By Jamie Oliver

BUY THE BOOK

Ingredients

olive oil

450g basmati rice

800ml organic vegetable stock

1 x 400g tin of light coconut milk

4 teaspoons tamarind paste

4 sticks of lemongrass

15g palm sugar

1–2 fresh red chillies

4cm piece of ginger

200g mixed mushrooms

300g firm tofu

6 spring onions

½ a bunch of fresh coriander (15g)

low-salt soy sauce

1 lime

Top Tip

There's a lot of fun to be had here with seasonal veg and mushrooms – react to what's available and make the most of them.

Method

Find the recipe!

For the full recipe, head to page 28 of Veg.

Tags

Veg cookbook Vegetarian Vegan Dairy-free Mushroom Tofu Soup

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Veg by Jamie Oliver

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