Tom yum with tempeh

Instructions

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.