• 800mL vegetable stock
• 400g tin coconut milk
• 4 tsp tamarind paste
• 4 Medjool dates
• 4 lemongrass
• 2 red chilli
• 4cm piece ginger
• 200g mixed mushroom
• 300g tofu
• 6 spring onions
• small handful coriander
• drizzle Tamari sauce

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1. Add stock and coconut milk to large/deep pan, bring to medium heat
2. Add the tamarind paste, and dates to a blender - blitz until combined adding water to loosen if necessary, add mixture to the pan, combine and lower the heat
3. Finely chop the lemongrass discarding the peels and ends - add to the pan
4. Remove the seeds from the chili and finely chop, grate the ginger, and add to pan
5. Roughly chop the mushrooms, add to pan
6. Using a stick blender, blitz the mushroom broth
7. Heat a second frying pan and add a drizzle of olive oil
8. Chop the tofu into 2cm pieces, cook on heated pan until golden on both sides
9. Finely chop the spring onions, pick and roughly chop the coriander, add to pan and stir through
10. Pour in Tamari sauce, stir
11. Spoon broth into bowls, add tofu and garnish with extra coriander
12. Enjoy!

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