Thai Soup with Tempeh and Coconut Milk

Ingredients

• 250 g tempeh
• 200 ml coconut milk
• 200 g broccoli
• 1 piece red bell pepper
• 1 stalk lemongrass
• 1 tbsp red curry paste

Instructions

1. Step 1

   Cut the tempeh into 1 cm slices. Break the broccoli into florets and slice the bell pepper. Crush the lemongrass.

2. Step 2

   Brown the tempeh in a pot with a drizzle of oil, 2 minutes on each side. Set aside.

3. Step 3

   In the same pot, sauté the curry paste for 1 minute. Add 400 ml water, coconut milk and lemongrass. Bring to a simmer.

4. Step 4

   Add the broccoli and bell pepper, cook for 7 minutes. Return the tempeh, remove the lemongrass and serve.