green soup with crispy lemongrass tofu
serves 4 | prep & cooking 30 mins
2 tbs coconut oil
1 brown onion, coarsely chopped
1 /2 bunch fresh coriander, roots finely chopped, leaves picked
3cm-piece fresh ginger, peeled, finely chopped
2 garlic cloves, thinly sliced
500g fresh broccoli, cut into florets, stems sliced
1L ctn Campbell’s Real Soup Base - Asian
120g baby spinach, plus extra to serve
1 lime, rind finely grated, juiced
1 lemongrass stalk, white part only, finely chopped
1 fresh long red chilli, deseeded, finely chopped
15g palm sugar, finely chopped
250g firm tofu, coarsely chopped
1 garlic clove, crushed
2 tsp fish sauce, or to taste
Light coconut milk, to drizzle (optional) Fresh coriander leaves, extra, to serve
product watch
Campbell’s Real Soup Base - Asian…