Tom yam gung with tofu

Name: Tom yam gung with tofu
Yield: Serves 4
Cuisine: Thai
Ingredients: 1.2 litres/2 pints/5 cups good vegetable stock; 15 ml/1 tbsp Thai chilli jam; 300 g/11 oz firm tofu, drained and cut into bitesize cubes; 30 ml/2 tbsp groundnut (peanut) oil; 1 garlic clove, finely chopped; 2 kaffir lime leaves, shredded; grated rind of 1 kaffir lime; 1 shallot, thinly sliced; salt and ground black pepper; salt and ground black pepper; 1 lemon grass stalk, finely chopped; 3 red chillies, seeded and shredded; 4 spring onions (scallions), shredded; 6 shiitaki mushrooms, thinly sliced; 45 ml/3 tbsp lime juice; 45 ml/3 tbsp Thai fish sauce; 45 ml/3 tbsp chopped fresh coriander (cilantro); 5 ml/1 tsp caster (superfine) sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

One of the most refreshing and healthy soups, this fragrant and colourful dish is a Thai speciality.

Ingredients

300 g/11 oz firm tofu, drained and cut into bitesize cubes
30 ml/2

Asia
Thailand
Pescatarian
Gluten-free
Soup
South East Asia

Method

Heat the oil in a wok, add the tofu and cook over a medium heat, turning occasionally, for about 4–5 minutes, until golden. Use a slotted spoon to remove it and set aside. Tip the oil from the wok into a large heavy pan.
Add the stock, chilli jam, kaffir lime rind, shallot, garlic, lime leaves, two-thirds of the chillies and the lemon grass to the pan. Bring to th