Vegan Tom Kha Soup

Ingredients for 2 servings:

• 900 ml vegetable stock
• 250 ml coconut milk
• 50 g paste (Tom Kha paste)
• 400 g smoked tofu
• 100 g mushrooms, brown
• 100 g glass noodles
• 100 g soy sprouts
• 2 spring onions
• 1 bell pepper(s)
• ½ bunch coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quickly prepared, with smoked tofu

Rinse the sprouts, roughly chop the cilantro, and halve or quarter the mushrooms. Slice the bell peppers. Slice the spring onions, reserving the green part for garnish. Pat the tofu dry and cut into bite-sized pieces. Heat a little oil in a large pan or pot and brown the tofu all over. Then add the mushrooms, bell peppers, and spring onions, along with a pinch of salt, and cook for 3 minutes. Add the coconut milk and dissolve the tom kha paste. Finally, add the vegetable stock, glass noodles, and bean sprouts, and cook for 5 minutes. Divide between 2 bowls and garnish with the green part of the spring onions and the cilantro.