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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This is a vegan take on the deliciously spicy and sour Thai tom yum soup.
1 Using the heel of your hand and the flat of your knife, smash lemongrass stalks to release more flavour. In a large, heavy-based pot, heat oil over medium. Add tempeh and lemongrass and cook for 2-3 minutes, until browned. Remove tempeh and set aside. Add onion, garlic, ginger and kaffir leaves to the pot and cook for a further
2 minutes, stirring often. 2 Add stock, 3 cups water and chilli to the pan and bring to the boil. Reduce heat and simmer for about 10 minutes.
3 Add tomatoes and simmer for 5 minutes before adding lime juice. Stir while bringing back to a simmer.
4 Divide courgette noodles among 4 bowls, ladle soup over, top with tempeh slices and garnish with coriander, lime wedges and spring onion. Serve immediately.
Make it gluten free: Check tempeh and stock are gluten free.
If you can find it, try galangal instead of ginger. It has a spicy, citrus, almost pine flavour.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 230 cal
Kilojoules 960 kJ
Total fat 11 g
Saturated fat 2 g
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