Soups and Starters Recipes - Tofu Soup Recipe

  
 

Soups and Starters Recipes - Tofu Soup Recipe

Ingredients

Serve 4

  • 750 ml/1 1/4 pints groundnut oil

  • 250 g/8 oz block ready-fried tofu, diced

  • 750 ml/1 1/4 pints water

  • 1 lemon grass stalk

  • 3 lime leaves

  • 2.5 cm/1 inch piece of galangal, peeled and sliced

  • 1 1/2 teaspoons salt

  • 1 teaspoon sugar

  • 10 small fresh green chilies, chopped

  • 3 tablespoons lime juice

  • 1 teaspoon Thai fish sauce or soy sauce

  • 2 spring onions, sliced lengthways

  • 1 carrot, cut into matchsticks

  • 1 fresh shiitake mushroom, finely sliced

  • 50 g/2 oz coriander leaves, to garnish

Method:

  1. Heat the oil in a wok to 180-190°C (350-375°F), or until a cube of bread browns in 30 seconds.

  2. Add the tofu and deep-fry for about 3 minutes until golden. Remove from the wok, drain and set aside.

  3. Put the water, lemon grass, lime leaves, galangal, salt and sugar in a saucepan, bring to the boil and simmer for about 10 minutes.

  4. Remove the pan from the heat. Add the chilies to the stock, together with the lime juice, fish sauce, spring onions, carrot and mushroom.

  5. Cook over a moderate heat for about 6 minutes, then stir in the tofu. Serve hot, garnished with coriander leaves.