Dinner · Thai

Tom yum with tofu

Name: Tom yum with tofu
Total time: 25 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 litre vegetable stock; 2 stalks lemongrass, bruised; 4 kaffir lime leaves; galangal or ginger slices; 200g firm tofu, cubed; 200g mushrooms, halved; 2-3 bird's eye chillies, crushed; 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp sugar; Coriander, spring onion

Hot and sour Thai soup - just check the paste, since many jars sneak in shrimp or fish sauce.

25 min Serves 3Contains: soy

Method

1
Simmer stock with lemongrass, lime leaves, galangal and chillies for 10 minutes to build the base.
2
Add mushrooms and cook 4 minutes, then the tofu and cook 3 more.
3
Turn off the heat and season with lime juice, soy sauce and sugar - the balance should be sour first, then salty, then hot.
4
Scatter coriander and spring onion and serve hot.

Note

Buy a vegan tom yum paste to shortcut this - many contain shrimp paste, so read the label.

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