Ingredients:
4 cups water or 4 cups mild vegetable stock
1 -2 stalk lemongrass, bruised
10 slices galanga root, thin
4 -6 kaffir lime leaves, torn
1 tablespoon sweet chili paste
1/2 lb mushrooms, halved
1 onions, diced
1 -2 tablespoon oil
3 tablespoons lemon juice
1 tablespoon vegetarian oyster sauce
3 tomatoes, wedged ( tomatoes can be left out)
1 whole chilies (optional)
1 tablespoon light soy sauce
coriander, chopped,for garnish
Directions:
Combine water and chili paste, and bring to a boil.
Add glalnga root, keffir lime leaf, lemon grass, mushrooms (tofu or any meat analogue can also be used) and onion.
Simmer a few minutes.
Add the lemon juice, oyster sauce,tomato and chili peppers.
Simmer until ready to serve.
Adjust seasonings with soy sauce and lemon juice, if necessary.
Pour into bowls and garnish with coriander.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.