Tom Yam Soup

Ingredients for 2 servings:

• 1 tbsp oil, neutral
• 1 package of tofu
• 4 kaffir lime leaves
• 1 galangal, thumb-sized
• 1 stalk of lemongrass
• 2 m.-large carrot(s)
• 2 beefsteak tomatoes
• 1 onion(s)
• 2 handfuls of mixed vegetables, e.g. peppers, broccoli, mushrooms
• 1 tbsp soy sauce, dark
• 3 tbsp soy sauce, light
• 1 tbsp brown sugar
• 2 spring onions
• a few stalks of coriander
• 1 tbsp lime juice
• 2 tsp chili paste (Tom Yam chili paste, recipe under my profile)
• 3 tbsp coconut milk
• 1 garlic clove(s), optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

First, heat the oil in a wok, cut the tofu into 1 cm cubes, and fry in the oil until lightly browned on all sides. Then remove and set aside. Wipe the wok with a kitchen towel. In the meantime, prepare the vegetables: Roughly chop the kaffir lime leaves, galangal, and lemongrass so they can be easily removed from the soup later (they won’t be eaten). Peel and dice the carrots, peel the onion and slice lengthwise into strips, wash and eighth the tomatoes. Prepare the mixed vegetables in the same way. I like to use broccoli and half a red bell pepper. Bring 600 ml of water to a boil in a wok. First, add the kaffir lime leaves, galangal, and lemongrass and cook briefly, then add the carrots, tomatoes, onion, and mixed vegetables. Bring back to a boil. Then add the soy sauce and sugar and cook over high heat with the lid closed for about 5-8 minutes, until the vegetables are tender. Meanwhile, wash and slice the spring onions and chop the cilantro. Now turn off the heat, remove the kaffir lime leaves and lemongrass from the soup, and add the tofu, spring onions, and cilantro. Heat until hot. If you like, you can also squeeze in a clove of garlic. Stir in the lime juice, tom yam chili paste, and coconut milk. Season to taste with soy sauce before serving.