Hot And Sour Mushroom Soup (tom Yum Het)

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 cups water
• 1 medium onion, quartered
• 2 stalks lemongrass, chopped
• 3 -4 kaffir lime leaves, torn in half
• 4 cm cube galangal, chopped
• 2 cm cube fresh ginger, peeled and chopped
• 1 tablespoon tamarind pulp
• 3 dried red chilies, chopped
• 2 fresh hot green chili peppers (can use red)
• 1 tablespoon vegetable oil
• 2 tablespoons tom yum paste
• 200 g deep fried tofu
• 6 shiitake mushrooms, cups sliced
• 50 g button mushrooms, sliced
• 3 tablespoons soy sauce
• 1 teaspoon caster sugar
• 2 tablespoons lemon juice
• 1/2 cup fresh coriander, chopped
• 1/2 cup fresh basil leaf, torn

Recipe

• 1 put the first nine ingredients in a saucepan and bring to the boil (this is your stock). simmer for 15-20 minutes over low-medium heat. remove from the heat and strain. reserve the stock and discard the rest.
• 2 heat the oil in a large saucepan and sauté the soup paste for a minute until fragrant. add the tofu, shiitake and button mushrooms and stir-fry over high heat for 1 minute.
• 3 bring the prepared stock to a boil. turn the heat to medium and add the sautéed tofu and mushrooms, the soy sauce, sugar and lemon juice. simmer for 5-6 minutes over medium heat until the mushrooms are tender.
• 4 sprinkle the coriander and basil and remove from heat. serve hot.