Vegetarian satay soup

 

15 Min Prep    /    20 Min Cook    /    4 Serving

Ingredients : 

300g firm tofu

2 garlic cloves, crushed

2 tsp finely grated ginger

1 lime, rind finely grated, juiced

1 tbsp soy sauce, plus 1 tsp extra

1 tbsp peanut oil

1 small brown onion, halved, sliced

2 tbsp red curry paste

70g (1/4 cup) smooth natural peanut butter (see notes)

500ml (2 cups) Massel Vegetable Liquid Stock

400ml can coconut milk

700g butternut pumpkin, peeled, deseeded, cut into 3cm cubes

150g green beans, trimmed, cut into 3cm lengths

1 zucchini, halved lengthways, sliced

1 tsp brown sugar

Fresh coriander leaves, to serve

Chilli oil, to serve (optional)

Method Steps : 

Pat dry the tofu with paper towel then cut into 2cm pieces. Place in a shallow dish. Add the garlic, ginger, lime rind and soy sauce. Toss until coated. Cover and place in the fridge for at least 20 minutes (or up to 8 hours) to marinate. Thread the tofu onto metal or presoaked bamboo skewers.

Heat peanut oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until soft and light golden. Add curry paste and cook, stirring, for 1 minute. Stir through the peanut butter then gradually pour in the stock, stirring constantly. Stir through the coconut milk and bring to a simmer.

Add the pumpkin and beans. Bring to the boil then reduce heat to low. Simmer, partially covered with a lid, for 6 minutes or until the pumpkin and beans are just tender. Add the zucchini and simmer for a further 2 minutes or until tender. Stir through the brown sugar, lime juice and extra soy sauce.

Meanwhile, heat a chargrill pan on medium. Spray the tofu skewers with oil then cook, turning to cook each side, for 6 minutes or until lightly charred and heated through.

Ladle the soup among serving bowls. Top with tofu, coriander and chilli oil, if using.

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