Tom Yum Soup with Tofu and Lemongrass
Ingredients
- 4 cups veg stock (definitely make your own if possible... DM me if you want a good recipe. Otherwise an 'Asian stock' on google will do the trick)
- 1 tsp palm sugar
- 75g of Beancurd (easy to find at Asian grocer... sometimes called Yuba or tofu sheets)
Stock fragrance
- 3 Thai shallots (can sub 1 banana shallot or 2 french shallots)
- 4 slices of galangal
- 2 stalks of Lemongrass
- 2 kaffir lime leaves, middle stem removed
Soup seasoning
- 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.