Thai Spicy And Sour Soup - cooking recipe

Ingredients
    3 cups vegetable stock
    2 tablespoons tom yum paste
    2 cm galangal, peeled and cut into thin slices
    1 lemon grass root, crushed and cut into 4 pieces
    3 kaffir lime leaves
    1 small red chile, finely sliced on the diagonal
    200 g button mushrooms, halved
    200 g firm silken tofu, cut into small cubes
    200 g bok choy, shredded
    2 tablespoons lime juice
    4 tablespoons fresh coriander
Preparation
    Place the stock, Tom Yum paste, galangal, lemon grass, Kaffir lime leaves, chilli and 3 cups of water into a saucepan and bring to the boil. Then reduce the heat and simmer for 5 minutes.
    Add the mushrooms and tofu and simmer for 5 minutes or until mushrooms are tender.
    Add the bok choy and summer for a further minute or until wilted.
    Remove from the heat and add lime juice and coriander leaves.
    Serve.

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