LEMONGRASs, TOFU & MUSHROOM SOUP-INSTANT POT

Serves 4

INGREDIENTS:

2 Vegetable stock cubes

400ml water

400ml Coconut milk

1 cup Mushrooms (chopped)

1 cup Tofu (small cubes)

3/4 cup Sweetcorn

3 stalks of Lemongrass

1 Tomato (chopped)

2-3 Green chilies

2-3 Red chillies (or red chilli paste)

1 tbsp Garlic crushed

1 tbsp Ginger crushed

2 tbsp Soy sauce

Lemon juice (optional or even lime leaves)

METHOD:

1. Dissolve the cubes in 400ml hot water and set aside.

2. Set Instant pot on saute mode, add oil, garlic, ginger, and saute then add mushrooms and saute for approx 3 minutes. Add the vegetable stock, coconut milk and stir.

3. Next add lemongrass, chilies, tofu, and sweetcorn, bell peppers, soy sauce, tomatoes, and give it a quick stir.

4. Seal vent on the lid and select Soup mode which will take 30 minutes.

Serve soup hot!