Tom Yum Tofu and Pineapple (Vegan Hot and Sour Soup)
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Ingredients
- 300 g firm tofu, cubed
- 225 g tinned pineapple chunks in juice
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 20 g galangal or ginger, sliced
- 3 tbsp vegetarian fish sauce
- 1 fresh lime
- 2 fresh red chillies
Nutrition (per serving)
- Calories
- 167 kcal
- Protein
- 12.4 g
- Carbohydrate
- 12.7 g
- of which sugars
- 8.9 g
- Fat
- 6.6 g
- of which saturates
- 1.1 g
- Fibre
- 2.4 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring 1 litre of water to the boil in a large pan with the lemongrass, kaffir lime leaves and galangal.
- 2
Simmer for 5 minutes to let the aromatics infuse the broth.
- 3
Add the tofu and pineapple chunks and simmer for 3 minutes to heat through.
- 4
Season with the vegetarian fish sauce, a good squeeze of lime juice and the sliced red chillies to taste.
- 5
Serve hot in bowls with jasmine rice on the side.
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