Spicy tofu & vegetable soup
Each serve provides:
3 cups water
1 stalk lemongrass, chopped and ground
1 knob of galangal or ginger, thinly sliced
3 fresh lime leaves, sliced
1 small carrot, sliced
1⁄2 cup broccoli florets
1⁄2 cup button mushrooms, sliced
1⁄2 cup Chinese cabbage, shredded
300g hard tofu
1 fresh red chilli, seeded and sliced
1 shallot, finely chopped
Dash of tamari or soy sauce
Lime or lemon juice to taste
1 tbsp fresh coriander leaves, roughly chopped
Bring water to the boil with the lemongrass, galangal and lime leaves. Simmer for 20 minutes to let the flavours mingle. Add in the carrot, broccoli, mushrooms, cabbage and tofu and cook for a further 2 minutes. Stir in chilli, shallot, lime juice and tamari.
Garnish with coriander leaves and serve.
Serves = 2.