Tom yum with tempeh
Nutrition Info.(per serve)
2 stalks lemongrass, thick ends removed
1 tablespoon rice bran oil
250g pack tempeh, thinly sliced
1 onion, peeled, diced
4 cloves garlic, peeled, finely chopped
1 tablespoon fresh ginger, peeled, finely grated (see tips)
4 kaffir lime leaves
3 cups reduced-salt vegetable stock (we used Massel)
1 red chilli, finely sliced
4 medium tomatoes, roughly chopped
¼ cup lime juice
4 medium courgetteszucchini, summer squashX, spiralised fresh coriandercilantroX, torn, lime wedges and spring onion, sliced, to garnish
Total fat 11g
Saturated fat 2g
Dietary fibre 6g
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.
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