This light, clear Thai soup relies on an aromatic broth. The tofu and mushrooms absorb all the delicious flavours.
50g Shitake mushrooms thinly sliced
2 tbsp vegetable oil
1 tbsp dark soy sauce
1 onion sliced
2 fresh red chilli sliced
1 tbsp garlic ginger paste
100g tofu cut into to cube size
2 tomatoes diced
1 vegetable soup cube
1 celery stalk sliced
Salt and pepper to taste
Chopped coriander leaves for garnishing
Heat oil in a large pan, sauté tofu and mushrooms adding soy sauce, until tofu and mushroom changes into golden brown. Set them aside.
In the same pan add 1 tbsp oil sauté onion, red chilli and garlic ginger for 2 minutes. Add tomato, soup cube, and celery mix well for 2 more minutes. Add one bowl of water bring to boil for about 5-10 minutes.
When soup starts simmering add salt and pepper to taste. Turn off heat mix tofu and mushroom with the soup.
Ladle soup in bowls garnish with chopped coriander and red chilli.