Two blocks of soft tofu
2 fresh red chillies
1 can coconut cream
500 ml vegetable stock
1/2 teaspoon fresh grated ginger
fresh Vietnamese mint (or basil)
Drain the tofu and cut into slices. Finely chop the shallot, and roughly break up the chili, discarding the seeds unless you like your food very spicy. Place everything in a pot with the coconut cream and vegetables sock and simmer for 20 minutes. Grate the ginger and add to the tofu, finish off with some fresh coriander and Vietnamese mint leaves. If you don't have Vietnamese mint use fresh basil.
Serve with Thai rice or noodles.
It is also Orchid season in Auckland (or at least in my garden!). I love them because they last for ages, and when they start to fall off the stem I still keep them in small pots or in a bowl of water.
Photos and Recipes by Alessandra Zecchini ©
Ginger is the ingredient of the month for July’s Little Thumbs Up event, hosted by Chef and Sommelier in Singapore.