6 cups vegetable stock
4-8 cloves of garlic, finely chopped
1 birds eye chili, finely chopped
2 stalks of lemon grass, bruised with the back of the knife
2-3 kaffir lime leaves
1 thumb sized piece of ginger, finely chopped
400 g mushrooms, sliced
small package of cherry tomatoes
4 bunches of baby bok choy, roughly chopped
1/2 a package of soft tofu, cubed
1 tbsp sugar
1 tbsp lime juice
1 tbsp soy sauce
cilantro, for garnish
In a large pot, bring vegetable stock, garlic, chili, lemon grass, ginger, and kaffir lime leaves to a boil, and then simmer until broth is very fragrant (about 5 minutes). Add the mushrooms and simmer until the mushrooms are tender, about 8 minutes.
Add bok choy and cherry tomatoes and cook for 2 minutes, or until bok choy is fully wilted. Add tofu and stir through to heat.
Lower the heat and add the sugar, lime juice, and soy sauce. Taste, and adjust, balancing the flavours of sour, salty and sweet.
Serve steaming hot and sprinkled generously with cilantro.
(Additional options: add vermicelli at the same time as the bok choy in order to have noodle soup. Add half a can of coconut milk as a twist. If not vegetarian, use fish sauce in place of soy sauce for a more authentic Thai flavour)
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