One of the most refreshing and healthy soups, this fragrant dish would make an ideal light lunch or supper.
2 tbsp sesame oil
100g firm tofu cut in cube size
1 vegetable stock cube
2 tsp chili flakes
1 kaffir lime leaf thinly sliced
1 onion chopped
2 tbsp garlic ginger paste
2 fresh red chilli, chopped
1 lemon grass stalk finely chopped
6 shitake mushrooms thinly sliced
2 spring onion chopped
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp sugar
Salt and pepper to taste
Sauté tofu, by heating oil in a pan, add tofu, mushroom and soy sauce. Stir occasionally until tofu is golden. Set them aside.
In the same pan stir fry garlic ginger, onion by adding oil. After 2 minutes add vegetable stock cube, 1 bowl of water, lime leaf, lemon grass, soy sauce, sugar and chopped red chili, simmer for 5-10 minutes.
When soup is boiling add chilli flakes, lime juice, salt and pepper to taste. Turn off the heat and add tofu and mushrooms.
Serve in bowls garnish with spring onion.