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Corn Soup with Noodles and Tempeh
Ingredients
  • subheading: SOUP:
  • 3 corns on the cob or 400 g / 3 cups of corn kernels*
  • 60 ml / 4 tbsp vegetable oil, divided
  • 3 small shallots
  • 4 garlic cloves
  • 20 g / 0.75 oz ginger
  • 1 mild red chilli
  • 2 lemongrass sticks
  • 2 to 3 tsp mild curry powder
  • ½ tsp turmeric
  • 480 ml / 2 cups soy milk*
  • ½ stock cube
  • 20 ml / 1½ tbsp soy sauce or tamari (if GF)
  • lime juice, to taste
  • 85 g / 3 oz dry noodles, per person
  • subheading: GARNISHES:
  • a handful of coriander / cilantro
  • chilli oil, to garnish
  • 1 to 2 spring onions / scallions
  • subheading: GLAZED TEMPEH:
  • 200 g / 7 oz tempeh
  • 20 ml / 1½ tbsp vegetable oil
  • 45 ml / 3 tbsp lime juice
  • 30 ml / 2 tbsp maple syrup or brown sugar
  • salt
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