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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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yummy yummy soup. 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 |
Directions:
1. 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.
2. Add the mushrooms and tofu and simmer for 5 minutes or until mushrooms are tender.
3. Add the bok choy and summer for a further minute or until wilted.
4. Remove from the heat and add lime juice and coriander leaves.
5. Serve.
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