Thai carrot soup with crispy tofu

1 Heat 2 teaspoons oil in a large saucepan over medium heat. Add celery and cook, stirring, for 3–4 minutes or until softened. Add ginger and chilli and cook, stirring, for 1 minute or until fragrant. Add carrot and potato and cook, stirring, for 2 minutes. Add stock and bring to the boil. Reduce heat to low and simmer, partially covered, for 20 minutes or until vegetables are very tender.

2 Remove pan from heat. Allow soup to cool slightly. Using a handheld blender, blend until smooth and creamy. Add coconut milk, stirring to combine.

3 Meanwhile, heat remaining oil in a large, non-stick frying pan over high heat. Add tofu and cook, turning occasionally, for 5–6 minutes or until golden and crisp. Divide soup among serving bowls. Drizzle with extra coconut milk, top with crispy tofu, then serve garnished with spring onion and extra chilli.