Coconut, lemon grass soup with coconut tempeh croutons.

Inspired by the flavours of Sri Lanka this soup is rich and flavoursome and perfect for a warming dinner on a cold winters evening.


* 100g sliced tempeh
* 3 Lemongrass stalks, peeled and chopped
* 1 white onion chopped
* 4 cloves garlic sliced
* 2 tbsp ground coriander
* thumb sized piece of ginger peeled and sliced
* 1/2 large green chili sliced
* 1 tsp salt
* 2 tbsp oil (we used coconut)
* 1 tbsp coconut sugar or other
* juice and zest of 1 lime
* 1 tin coconut milk


1) Place the lemongrass, onion, garlic, coriander, ginger and chili with a little water in a blender to make a thick paste
2) Heat half the oil in a saucepan and add the paste and cook for 1 min
3) Add in remaining ingredients and simmer for 10 mins
4) Heat a frying pan with the remaining oil and fry your tempeh in the coconut oil till crispy on both sides like croutons and leave to drain on some kitchen paper
5) Strain the soup through a sieve to serve and sprinkle with the crisped tempeh and a little fresh coriander

Impulse Tempeh