Buy all ingredients right below the recipe
Ingredients
- 250 grams Mushrooms
- 2 red bell peppers
- 400 milliliters Coconut milk
- 600 milliliters Vegetable broth
- 20 grams Ginger
- 1 clove Garlic
- 1 tsp Chili powder
- 400 grams Tofu
- 2 tbsp Soy sauce
- 1 Lime
Preparation
- 1Peel the ginger and cut into wafer-thin slices. Peel the garlic and simply press lightly with a knife. Wash and dry the coriander, remove the leaves, save the stems, and set them aside for now.
- 2Bring coconut milk and broth to a boil in a pot or wok. Then add the ginger slices, a little ground chili, garlic, and the coriander with stems, and let simmer for 10 to 12 minutes over medium heat.
- 3Meanwhile, drain the tofu, cut into thin slices, and place in a bowl. Drizzle the tofu slices with 1 tablespoon of soy sauce and set aside. Now wash the lime, halve it, and squeeze out the juice. Clean and wash the mushrooms, and also slice them. Wash the bell pepper and cut into small pieces.
- 4Now remove the coriander stems from the soup. Then season with another tablespoon of soy sauce and the squeezed lime juice. Afterward, add tofu, mushrooms, and bell pepper and let everything cook for about 8 minutes over low heat. Sprinkle with coriander leaves and serve.
Tip
Do you want an even fruitier flavor kick? Then simply add a ripe and well-puréed mango.
