Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40-50 minutes
3 stalks of lemongrass - cut into 3 inch sticks,
10 lime leaves
3 slices of galangal
2 roma tomatoes, cut into wedges
1/2 Lao Gan Ma chili sauce
1 Thai chili
1/2 lime juice
60g coconut milk, more for creamy version
450g firm tofu, lightly pan fried & seasoned with little salt
250g Brwon mushrooms (Saute)
2 bok choy ( blanched)
Oil for cooking
Salt and soy sauce to taste
Noodles of your choice, please cook noodles in a separate pot
1. Use the back of the knife, pound lemongrass few times to release flavor. In a heated non-stick pan with 2 teaspoons of oil, sauté lemongrass, lime leaves, galangal until fragrant.
2.Stir tomatoes, thai chili, 1/2 Lao Gan Ma chili sauce and water. Let simmer & slowly add lime juice, season accordingly (More lime juice for more sourness).Season with salt and soy sauce. If you like a bit of sweetness, add some maple syrup. Stir in coconut milk & turn off heat.
3.Place noodles, tofu, mushrooms & blanched bok choy in a bowl, ladle soup over & add a little chili oil, more lime leaves when serve.
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