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Spicy Sour Soup – Vegan
1/2 cup tofu
50 g straw mushroom 3-5 bird eye chilies
3, 4 cm diagonally cut pieces of lemon grass
1 tbsp soy sauce
2 liters of water
2 tbsp coconut cream
2 thin slices of galangal 1 tbsp lime juice
1 small coriander root 1 coriander leaf
2 kaffir lime leaves 1 tbsp shrimp paste
Additional Information
dd tofu and soy sauce add kaffir lime and broken birds eye chili (break chili by pressing it or hitting it with the flat side of meat clever).
Rating: 1 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Instructions
CLEAR SOUP:
1.Add lemon grass, coriander root and galangal, stir bring to a boil add straw mushroom for two minutes till aromatic.
2.Add tofu and soy sauce add kaffir lime and broken birds eye chili (break chili by pressing it or hitting it with the flat side of meat clever). Over high heat stir till cooked and turn off heat.
3.Remove lemon grass, kaffir lime leaves and chilies then add lime juice, and stir turn off heat and pour into serving bowls.
CREAMY SOUP:
1.Bring the stock to a boil in a pot over medium heat
2.Add lemon grass, coriander root and galangal, stir bring to a boil add straw mushroom and tofu when the mushrooms are cooked add the tom yum chili paste, tamarind paste and soy sauce stir to mix and bring to boil add kaffir lime leaf and chili add the coconut cream, stir and turn off heat. Remove lemon grass kafir lime leaf galangal chili and pour into serving bowl.
Notes
Tom Yum