Tom Ka Tofu

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Let the lime leaves thaw briefly, wash and dry. Clean, wash and lightly tap the lemongrass in a mortar or with a pestle at the lower end. Peel and slice the ginger. Peel and chop shallots. Clean 50 g mushrooms, wash and halve them. Clean, wash and cut 2 spring onions into rings. Wash 1/2 chilli pepper, grate dry and cut into rings. Wash 6 stems of coriander and shake dry

2. 2

   bring broth, lime leaves, lemon grass, ginger, shallots, mushrooms, spring onions and chillies to the boil in a pot, simmer for 10-15 minutes

3. 3

   In the meantime, cut the tofu into cubes for the soup. Heat the oil in a pan. Fry the tofu for approx. 4 minutes while turning, deglaze with soy sauce and remove. Peel, halve or cut the carrots into thirds and cut into fine strips. Halve, clean, wash and cut the peppers into large cubes. Clean, wash and quarter 100 g mushrooms

4. 4

   Pass the broth through a sieve into a second pot. Put the lime leaves back into the pot. Wash 1/2 chilli pepper, grate dry and cut into rings and add to the stock as well. Add coconut milk and bring to the boil. Add carrots, peppers, mushrooms and tofu and simmer for about 5 minutes. Clean and wash 4 spring onions and cut them into diagonal rings. Wash the coriander and shake dry. Season soup with salt, sugar and lime juice, fill into 4 bowls, sprinkle with spring onions and garnish with coriander stems

Nutrition Facts

KCAL
330 kcal

CARBS
12 g

FATS
27 g

PROTEINS
8 g