This is an aromatic vegan and gluten free soup, light and delicious.
For the broth:
500 ml vegetable stock
1 can coconut cream or milk + one can of water (rinsing the coconut cream)
1 large yellow courgette (zucchini)
2 fresh red chilies
1 block of tofu
a pinch of freshly grated ginger
1 stalk lemon grass
a few coriander leaves
Simmer all together for a few minutes until the zucchini are soft but not mushy.
In the meantime soak the vermicelli in hot water until soft then divide between 6 bowls.
chop a few cherry tomatoes, and wash some fresh basil and some thai mint
Pour the hot soup over the vermicelli, making sure that each dish has equal parts of tofu and veggies.
Decorate with the tomatoes, basil and Thai mint and serve immediately.
Photos and Recipes by Alessandra Zecchini ©