Tofu Soup Recipes

Ingredients :

1.25 pints groundnut oil

8 oz block ready-fried tofu, diced

1.25 pints water

1 lemon grass stalk

3 lime leaves

1 inch piece of galangal, peeled and sliced

1.5 tsp salt

1 tsp sugar

10 small fresh green chilies, chopped

3 tbsp lime juice

1 tsp soy sauce

2 spring onions, sliced lengthways

1 carrot, cut into matchsticks

1 fresh shiitake mushroom, finely sliced

2 oz coriander leaves, to garnish

1. Heat the oil in a wok to 360F, or until a cube of bread browns in 30 seconds.
2. Add the tofu and deep-fry for about 3 minutes until golden.
3. Remove form the wok, drain and set aside.
4. Put the water, lemon grass, lime leaves, galangal, salt and sugar in a saucepan, bring to the boil and simmer for 10 minutes.
5. Remove the pan from the heat.
6. Add the chilies to the stock, together with the lime juice, fish sauce, spring onions, carrot and mushroom.
7. Cook over a moderate heat for 6 minutes, then stir in the tofu.
8. Serve hot, garnished with coriander leaves.

Serves 4

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