Summary

Ingredients

• 1 tablespoon oil, neutral
• 1 packet tofu
• 4 kaffir lime leaves
• 1 galangal, the size a thumb
• 1 stalk lemongrass
• 2 medium carrot (s)
• 2 beefsteak tomato (s)
• 1 onion (s)
• 2 handfuls vegetables, mixed, e.g., peppers, broccoli, mushrooms
• 1 tablespoon soy sauce, dark
• 3 tablespoon soy sauce, light
• 1 tablespoon sugar, brown
• 2 spring onion (s)
• some coriander stalks
• 1 tablespoon lime juice
• 2 teaspoon chilli paste (tom yam chilli paste, recipe under my profile)
• 3 tablespoon coconut milk
• 1 clove (s) garlic, optional

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Instructions

1. First heat the oil in a wok, cut the tofu into 1 cm cubes and fry in the oil all around until lightly brown. Then take it out and set it aside. Wipe the wok with a kitchen towel.
2. In the meantime, prepare the vegetables: just roughly chop the kaffir lime leaves, galangal and lemongrass so that they can easily be fished out of the soup afterwards (they will not be eaten). Peel and chop the carrots, peel the onions and cut lengthways into strips, wash and cut the tomatoes into eighths. Prepare the mixed vegetables in the same way. I like to use broccoli and half a red pepper.
3. Bring 600 ml of water to the boil in a wok. First add kaffir lime leaves, galangal and lemongrass and cook briefly, then add carrots, tomatoes, onions and mixed vegetables. Bring to the boil again. Then add the soy sauces and sugar and cook over high heat with the lid closed for about 5 - 8 minutes until the vegetables are cooked through.
4. Meanwhile, wash and cut the spring onions into rings and chop the coriander.
5. Now switch off the stove, fish the kaffir lime leaves and lemongrass out of the soup and add the tofu, spring onions and coriander and let it get hot. If you like, you can now squeeze a clove of garlic.
6. Stir in lime juice, tom yam chili paste and coconut milk and season again with soy sauce before serving.