Ingredients:
3 cups vegetable stock
2 tablespoons tom yum paste
2 cm galangal, peeled and cut into thin slices
1 lemon grass root, crushed and cut into 4 pieces
3 kaffir lime leaves
1 small red chilies, finely sliced on the diagonal
200 g button mushrooms, halved
200 g firm silken tofu, cut into small cubes
200 g bok choy, shredded
2 tablespoons lime juice
4 tablespoons fresh coriander
Directions:
Place the stock, Tom Yum paste, galangal, lemon grass, Kaffir lime leaves, chilli and 3 cups of water into a saucepan and bring to the boil. Then reduce the heat and simmer for 5 minutes.
Add the mushrooms and tofu and simmer for 5 minutes or until mushrooms are tender.
Add the bok choy and summer for a further minute or until wilted.
Remove from the heat and add lime juice and coriander leaves.
Serve.
Servings: 1
Time preparation: 20 min.
Time total: 40 min.