Source: dLife

A famous Thai specialty, refreshing and healthy soup.

Servings

2 tbsp peanut oil
11 oz firm tofu , cut into small bitesize pieces
5 cup low sodium vegetable broth
1 tbsp chili paste (also called nam prick pow)
1 kaffir lime leaves , shredded
1 medium shallots , finely sliced
1 medium garlic cloves , peeled and finely chopped
2 kaffir lime leaves , shredded
3 tbsp hot chili peppers, chopped , three peppers, seeded and shredded
1 lemongrass stalks , finely chopped
1 cup fresh shiitake mushrooms , six mushrooms, thinly sliced
4 scallions , finely shredded
3 tbsp fresh lime juice
1 tsp sugar , superfine
3 tbsp fresh cilantro , chopped
1 pinch salt and pepper

1 Heat the oil in a wok and fry the tofu for 4-5 minutes until golden brown, turning occasionally. Remove tofu with a slotted spoon and set aside. Tip the oil from the wok into a large heavy-based pan.
2 Add the stock, chili paste, kaffir lime leaves, shallot, garlic, lime leaves, two-thirds of the chiles and the lemongrass to the pan. Bring to boil and simmer for 20 minutes.
3 Strain the stock into a clean pan. Stir in remaining chiles, the shiitake mushrooms, scallions, fish sauce, lime juice and sugar. Simmer for 3 minutes.
4 Add the fried tofu and heat through for 1 minute.
5 Mix in the chopped cilantro and season to taste.
6 Serve immediately in a warmed bowl.

Kaffir lime leaves have a distinct citrus flavor and fresh leaves can be bought from Asian shops.