Ingredients
Quantities for 3 servings.
Servings:(recipe makes 3)
Method
- 1Bring stock, galangal, lemongrass, kaffir lime and chillies to a low gently bubble 8 minutes.
- 2Pour through a sieve (optional — or leave whole for a rustic look).
- 3Add coconut milk, mushrooms and tofu; gently bubble 6 minutes — never boil hard.
- 4Season with fish/soy sauce, palm sugar and salt.
- 5Off heat, stir in lime juice.
- 6Scatter coriander, serve immediately — fragrant, creamy and warming.
About this recipe
Already vegan with veg stock; skip fish sauce or use a vegan alternative.
