Description
This is a perfect warming weeknight meal.
Ingredients
Scale
- 125 gms dry oyster mushrooms, halved or quartered
- 1 inch galangal, peeled
- ½ inch ginger, peeled
- 1 small onion or medium sized onion, sliced or quartered
- 1 lemon grass stalk, halved in two
- 2–3 piri piri chilies or bird’s eye chilies
- 1 medium size carrot, chopped
- 200 or 250 gms extra firm silken tofu or regular tofu, diced (i used mori nu’s silken tofu)
- 1 tbsp sunflower oil
- 2 kaffir lime leaves or lime leaves or zest of one small lime
- ¼ cup chopped or torn basil leaves or thai basil leaves
- ¼ cup chopped coriander leaves
- 4 cups water
- ½ tbsp soy sauce (add more if you prefer)
- some basil & coriander leaves for garnishing
- salt and black pepper as required
Instructions
- Crush the galangal and ginger in a mortar and pestle to a semi coarse or fine paste.
- Take all the veggies, piri piri chilies, lemon grass, lime leaves, curshed galangal-ginger, salt in a pot.
- Add water and keep the pot on a medium flame.
- Cover and let the soup boil first, then lower the flame and let the soup simmer for 10 minutes.
- Meanwhile, in another pan, heat oil and pan fry the tofu for 2-3 minutes stirring often.
- Add the tofu with the oil to the simmering soup and simmer for 2-3 minutes, season with black pepper and soy sauce.
- Lastly add the chopped basil & coriander leaves and simmer for a minute.
- Before serving remove the piri piri chilies, lime leaves and lemon grass stalks.
- Serve hot in soup bowls garnished with some basil leaves.
Notes
if the galangal is fibrous and hard, then make a fine paste. otherwise you may taste the galangal threads when having the soup. The amount of pepper and soy sauce can be adjusted as per your preference
- Prep Time: 15 mins
- Cook Time: 20 mins