This Thai soup makes a great easy mid-week supper and is wonderfully satisfying as well as healthy. If possible, buy silken tofu that hasn’t already been flavoured. The Cauldron Original Tofu works perfectly for this dish.
1 pack of tofu
Noodles (any you prefer)
1 large onion
3 cloves of garlic
1 thumb of ginger
2 finger chilies
1 stalk of lemon grass
3 kaffir lime leaves
1 handful of cashew nuts
Coriander (to serve)
First of all drain the tofu, wrap in kitchen roll, place in a dish and leave a weight on it for about 20 minutes. This process will draw out some of the water and the tofu will cook better.
Slice the onion as finely as you can and fry in oil. When the onions have turned translucent, add the sliced ginger, garlic, chili and mushrooms. Fry for about five minutes before adding the lime leaves, lemon grass and a glug of soy sauce. Add about a pint of water (or more depending on how watery you like your soup) and leave to simmer for about 10 minutes.
In a bowl or plate, put about three tablespoons of flour and half a tablespoon of all spice and mix well. Take the tofu from under the weight, dry well and coat properly in the flour and all spice before frying in a hot pan. When the tofu has cooked a bit, add a few splashes of soy sauce into the pan. The acidic soy sauce and the all spice will caramelize a bit and become sticky and sweet.
Add the noodles into the soup and a bit more water if needed. In a separate pan, dry fry the crushed cashew nuts until they turn a little brown. Once the noodles are cooked, dish up the soup, place the tofu on top along with the cashews, a little coriander and a squeeze of lime.