Fragrant Coconut Soup Recipe
- Serves 2
- Preparation Time 10MINS
- Cook Time 10MINS
500ml Campbell’s Bone Broth Turmeric and Ginger
300g firm tofu, drained and patted dry on paper towel, cut into cubes
1½ tbsp cornflour
1 tbsp vegetable oil
½ cup coconut cream
2 tsp soy sauce
150g baby pak choy, chopped
Sliced chilli, to serve
STEP 1 Place tofu in a shallow bowl with cornflour and toss gently to coat.
Heat a medium pan with oil on high. Cook tofu for 2-3 mins each side until golden. Transfer to a plate.
STEP 2 Meanwhile, pour Campbell’s Bone Broth Turmeric and Ginger into a medium saucepan and bring to the boil.
STEP 3 Add coconut cream and soy. Simmer for 2 mins. Add pak choy and remove from heat.
Serve soup topped with tofu and chilli.
