Chilli peanut and
coconut soup
Chilli
peanut and coconut soup
Serves 4 | Prep 15 mins
Cook 35 mins
Ingredient
200g tempeh, cut into
cubes.
2 tbsp tamari soy sauce
or soy sauce.
2 tsp crushed chillies.
2 tbsp toasted sesame
oil.
1 onion, finely chopped.
1 red pepper, deseeded
and chopped.
3 cloves garlic,
crushed.
1 small red chilli,
deseeded and finely chopped.
160g unsalted roasted
peanuts, roughly chopped, plus 2 tbsp chopped peanuts to serve.
400ml coconut milk.
4 spring onions, thinly
sliced.
100g bean sprouts.
50g mangetout or green
beans, sliced diagonally.
1 handful of coriander
leaves cooked brown rice or naan bread, to serve.
Recipe
1. Put the tempeh in a large bowl and add
1 tablespoon of the tamari and the crushed chillies. Toss well. Heat 1
tablespoon of the oil in a heavy-based saucepan over a medium heat and cook the
tempeh for 5 minutes, or until golden brown, turning regularly. Remove and
leave to one side.
2. Heat the remaining oil in the pan and
add the onion, pepper and garlic. Cook for 5–8 minutes until softened. Add the
chilli and roasted peanuts, and stir constantly for 2 minutes, until fragrant.
3. Add the remaining tamari, 600ml water
and the coconut milk, and bring the soup gently to the boil. Lower the heat,
and simmer for 15 minutes, or until the soup thickens slightly.
4. If you prefer a smooth soup, use a
hand blender to process it to your preferred consistency.
5. Divide into bowls, and add the tempeh,
spring onions, bean sprouts, mange tout and coriander, then sprinkle some
chopped peanuts over the top. Serve with brown rice or naan bread.
Per Serving: 831 cals, fat 55.5g, sat fat 19.5g,
carbs 57.5g, sugars 13.5g, protein 26g, salt 1.2g, fibre 8g
