I picked up this recipe from a class I attended about Asian Food, a well appreciated Birthday present. Delicious as a starter but to make it more substantial for dinner add noodles.
Ingredients - serves 2
2 very thin slices of Ginger, if you can get hold of Galangal it is lovely but will need soaking for 20 minutes in water to soften so ginger is an easier option.1 pint (1/2 litre) of water
1 lemon grass stalk, light crushed (remember to take it out at the end
2 kaffir lime leaves. If they are dried soak them, add them to soup but take them out at end
1 small carrot, thinly sliced
1 tomato, skinned and chopped
1 small onion, chopped
50g (2 oz) diced tofu
50g (2 oz) any green veg but pak choi or bok choi both go exceptionally well in it. I used pak choi
10ml (2 tablespoons) light soy sauce (add as much to your taste as needed)
10ml (2 tablespoons) dark soy sauce (same as light, to taste)
5ml (1tablespoon) sugar
4 spring onions, chopped into fine rounds (garnish)
5ml (1 tablespoon) coriander leaves, chopped (garnish)
Juice of 1 lime (added at the end and makes the soup taste fantstic)
1 medium red chilli, finely chopped (garnish)
1-2 tablespoons coconut milk (added at the end)
Fine noodles, handful
Method
- Chop the ginger into fine pieces
- Bring the water to boil in a large saucepan
- Turn to a simmer and add the ginger (or galangal), kaffir leaves, vegetables and the tofu
- Add the soy sauces, sugar and noodles then simmer until the vegetables are as crunchy or soft as you like them and turn off the heat (5 minutes is fine for me, I like a crunch in my veg)
- Pour gently into your bowl and garnish with spring onion, coiander, lime juice and chilli if you like it hot and finally a little coconut milk
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