THAI-STYLE MUSHROOM & TOFU BROTH

HOT, SOUR, SALTY & SWEET LIQUOR, FLUFFY CRISPY RICE CAKE

SERVES 6 | 25 MINUTES

olive oil

2¼ cups basmati rice

3¼ cups vegetable stock

1 x 14-oz can of light coconut milk

4 teaspoons tamarind paste

4 stalks of lemongrass

½ oz palm sugar

1–2 fresh red chilies

1½-inch piece of fresh ginger

7 oz mixed mushrooms

10 oz firm tofu

6 scallions

½ a bunch of fresh cilantro (½ oz)

reduced-sodium soy sauce

1 lime

Rub a large non-stick frying pan lightly with oil. Tip in the rice and twice the volume of water, season with a pinch of sea salt, then cover and cook on a high heat for 10 minutes. Remove the lid, then cook on a low heat for a further 5 minutes, or until the rice is fluffy with a crispy bottom, shaking the pan occasionally.

Meanwhile, tip the stock and coconut milk into a large pan, and add the tamarind paste. Peel the lemongrass and trim the ends, very finely chop the tender stalks and add to the pan, then roughly chop and add the palm sugar. Seed and finely slice the chili(es), peel and finely chop the ginger, then add it all to the pan and place over a medium heat. Roughly chop any larger mushrooms with the tofu, leaving any smaller ones whole, then add to the pan. Bring to a boil for a couple of minutes while you trim and finely slice the scallions and pick most of the cilantro leaves, then stir through with a drizzle of soy sauce, to taste.

Spoon the broth into bowls. Turn out the rice cake, slice into wedges and place on top. Serve with the remaining cilantro and lime wedges for squeezing over.

There’s a lot of fun to be had here with seasonal veg and mushrooms – react to what’s available and make the most of them.