LEMONGRASs, TOFU & MUSHROOM SOUP-INSTANT POT
2 Vegetable stock cubes
400ml Coconut milk
1 cup Mushrooms (chopped)
1 cup Tofu (small cubes)
3/4 cup Sweetcorn
3 stalks of Lemongrass
1 Tomato (chopped)
2-3 Green chilies
2-3 Red chillies (or red chilli paste)
1 tbsp Garlic crushed
1 tbsp Ginger crushed
2 tbsp Soy sauce
Lemon juice (optional or even lime leaves)
Dissolve the cubes in 400ml hot water and set aside.
Set Instant pot on saute mode, add oil, garlic, ginger, and saute then add mushrooms and saute for approx 3 minutes. Add the vegetable stock, coconut milk and stir.
Next add lemongrass, chilies, tofu, and sweetcorn, bell peppers, soy sauce, tomatoes, and give it a quick stir.
Seal vent on the lid and select Soup mode which will take 30 minutes.
Serve soup hot!