Thai Coconut Soup with Mushrooms

Ingredients

Quantities are for one portion.

• 100 gfirm tofu, cubed
• 30 mlvegetarian tom kha paste (store-bought)
• 100 gmushrooms, halved
• 10 gfresh coriander
• 150 mlcoconut milk
• 80 gjasmine rice (dry)

Method

1. Rinse the jasmine rice and cook it according to the packet instructions, then set aside.
2. In a pot, gently heat the coconut milk and whisk in the vegetarian tom kha paste until completely dissolved and simmering.
3. Add the halved button mushrooms and cubed firm tofu to the aromatic broth.
4. Simmer gently until the mushrooms soften and the tofu is heated entirely through.
5. Spoon the cooked jasmine rice into a deep bowl and ladle the hot, creamy soup directly over it.
6. Garnish generously with the fresh coriander before serving.