Thai Green Goddess Soup with Crispy Tofu Croutons

Instructions

1. In a large deep sided pan or casserole pot add the oil, shallots, lime leaves and lemon grass. Cook on medium high until fragrant and the shallots are soft and translucent.
2. Add the garlic, ginger and green chilli, stir to combine and cook for a further 1-2 mins. Add the coconut milk and stock, bring to a boil and reduce to a low simmer.
3. Meanwhile fill a large bowl with ice and water. Bring a large pan of salted water to bowl and cook the broccoli for about 4 mins. Drain and immediately plunge into the ice-cold water. Set aside.
4. Add the spinach and allow to defrost in the broth, once its softened pluck out the lemon grass stalk and add the entire contents of the pot along with the coriander and broccoli to a high-speed blender. If you don’t have one add everything to the pot and use a handheld blender, or blend in parts in whatever you have.
5. Blitz everything until silky smooth and return to the pan. Check for seasoning and adjust with salt pepper and add the juice of half a lime. Stir and keep warm whilst you make the tofu croutons.
6. Heat a non-stick pan with the light oil.
7. Add the cubed tofu salt, pepper and cornflour to a bowl and toss to coat.
8. Add the hot pan and cook turning and tossing often until crispy on all sides, about 4-5 minutes.
9. Serve the soup in bowls, topped with a little extra coconut cream, tofu croutons, extra coriander, green chillies and sesame seeds if you wish.
10. It will store well in a airtight contain for 3 days.