Source: dLife

A famous Thai specialty, refreshing and healthy soup.

Servings

2.0
2 tbsp  peanut oil 11.0
11 oz  firm tofu 5.0
5 cup  low sodium vegetable broth 1.0
1 tbsp  chili paste 1.0
1 each  kaffir lime leaves 1.0
1 each  medium shallots 1.0
1 each  medium garlic cloves 2.0
2 each  kaffir lime leaves 3.0
3 tbsp  hot chili peppers, chopped 1.0
1 each  lemongrass stalks 1.0
1 cup  fresh shiitake mushrooms 4.0
4 each  scallions 3.0
3 tbsp  fresh lime juice 1.0
1 tsp  sugar 3.0
3 tbsp  fresh cilantro 1.0
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.