Thai spicy sour soup
A recipe from the Good Food collection.
Ingredients
750 ml (3 cups) vegetable stock
2 tablespoons Tom Yum paste
2 cm × 2 cm (¾ inch × ¾ inch) piece galangal, peeled and cut into thin slices
1 stem lemon grass, lightly crushed and cut into 4 lengths
3 fresh kaffir (makrut) lime leaves
1 small red chilli, finely sliced on the diagonal (optional)
200 g (7 oz) button mushrooms, halved
200 g (7 oz) silken firm tofu, cut into 1.5 cm (⅝ inch) cubes
200 g (7 oz) baby bok choy (pak choi), roughly shredded
2 tablespoons lime juice
4 tablespoons coriander (cilantro) leaves
Method
Step 1
Place the stock, Tom Yum paste, galangal, lemon grass, kaffir lime leaves, chilli and 750 ml (3 cups) water in a saucepan. Cover and bring to the boil, then reduce the heat and simmer for 5 minutes.
Step 2
Add the mushrooms and tofu and simmer for 5 minutes, or until the mushrooms are tender. Add the bok choy and simmer for a further minute, or until wilted. Remove the pan from the heat and stir in the lime juice and coriander leaves before serving.
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