Tom Yam W/ Shredded Beancurd and Lemongrass
Ingredients
- 1 tsp palm sugar
- to fragrance the stock—
- 4 slices of galangal
- 2 kaffir lime leaves, middle stem removed
- to season the soup—
- 3 tbs lime juice
- 3 tbs light soy sauce (do not use dark soy or any japanese brand)
- 4 birdseye chillies, bruised
- 3 tbs sliced lemongrass
- 2 tbs sliced thai shallot
- 5 kaffir lime leaves, chopped very finely
- 1 tbs coriander leaves
Preparation
Bring vegetable stock to boil in a pan. Add in the palm sugar and a pinch of salt. Then add in the fragrancing ingredient and let simmer for 5-10 minutes.
Strain stock and discard fragrancing ingredients. Return stock to pan and bring to the boil once more, then reduce heat to low.
Get two serving bowls out. In each bowl put an equal amount of the 'seasoning' ingredients in. (e.g 1.5 tbs lime juice, 2 chillies etc in each bowl), as well as the bean curd. Pour over hot liquid.