Tom yum with tempeh $AVER
Serves 4 Time to make 25 mins
✓ vegetarian ✓ vegan
2 stalks lemongrass, thick ends removed1 tablespoon rice bran oil250g tempeh, thinly sliced1 onion, peeled, diced4 cloves garlic, peeled, finely chopped1 tablespoon fresh ginger, peeled, finely grated4 kaffir lime leaves3 cups reduced-salt vegetable stock (we used Massel)1 red chilli, finely sliced4 medium tomatoes, roughly chopped¼ cup lime juice4 medium zucchini/courgettes, spiralisedFresh coriander, torn, lime wedges andspring onion, sliced, to garnish 1 Using the heel of your hand and the flat of your knife, smash lemongrass stalks to release their flavour. In a large, heavy-based pot, heat oil over medium heat. Add tempeh and lemongrass and cook for 2-3 minutes, turning once, until browned. Remove tempeh and set aside. Add onion, garlic, ginger and kaffir…
